Condensed Cheddar Cheese Soup

Store unopened cans at room temperature in a cool, dry pantry. Once opened, transfer leftovers to an airtight container and refrigerate.

Thin with milk, broth, or water depending on whether you want soup or a thicker sauce.

Stir in fresh cracked pepper, hot sauce, or herbs to brighten the flavor.

Works well as a base for mac and cheese, potato soup, or vegetable casseroles.

Heat gently to avoid scorching; stir frequently if cooking on the stovetop.

Boiling the soup vigorously, which can cause the dairy to separate or become grainy.

Forgetting to stir—condensed soup can stick to the bottom of the pot.

Adding cold milk or liquid directly; warm it first or add slowly while whisking for smoother texture.