Artichoke Shrimp Bisque

No one will know how easy it is to make this rich soup! I've pumped up canned soup, so everyone will agree you cook like a professional chef!

Serves: 8

Cooking Time: 10 min

Ingredients

• 2 (10-3/4-ounce) cans cream of shrimp soup, undiluted
• 3 cups milk
• 1/2 (16-ounce) loaf mild Mexican-style process cheese spread, cubed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon Beau Monde seasoning (optional)
• 1 (5-ounce) package frozen cooked small shrimp

Instructions

1. Combine first 7 ingredients in a Dutch oven; cook over low heat until cheese melts and mixture is hot, stirring often.
   
   
2. Add shrimp; cook 1 minute or until thoroughly heated, stirring often. Spoon bisque into serving bowls.