I can probably never eat this again because of the Velveeta, but damn, I loved it when I was growing up. My mom used to make it when I was in high school and when I was home from college. This recipe has the following information attached: “1989 Cheese Soup / Anchorage Decatur, IL / ‘Woodland’ Clippers.” I think it’s a reference to Woodland Chapel in Decatur, though I’m not sure about the anchorage or clippers.

In addition to the processed cheese issue, this might also be a sodium bomb. It would be interesting to try to deconstruct this into a soup with homemade broth, cream, natural cheese, and fresh vegetables, and see it I can make it more digestible (if not necessarily healthier).

2 cans carnation milk
1 1/2 lb. Velveeta cheese, cubed
1 can each of:
cream of mushroom soup
cream of celery soup
cream of chicken soup
4 tsp. Worcestershire sauce
1 can corn, undrained
1 can mixed vegetables, undrained
1 can green beans (french style, drained)

Over low heat, melt the Velveeta cheese in the milk using a Dutch oven or large crock pot. Add the soups and stir until smooth. Add the mixed vegetables, corn, and green beans. Enjoy!