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Potato
Cheese Soup
| 6 potatoes, diced
2 cans condensed cream of chicken soup 2 cans condensed cream of mushroom soup 2 - 14 oz. cans chicken broth, 8 oz. Velveeta cheese, shredded milk Boil potatoes until cooked through, about 10-15 minutes. Drain and set aside. In separate pot, over low heat, combine soups, broth, and cheese. Stir constantly to keep cheese from burning. When soups and cheese are heated and well combined, add potatoes. Stir in small amount of milk to thin. Notes: This recipe makes A LOT of soup, you may want to halve the ingredients. This soup DOES NOT freeze well. You can also either add a can of Veg-All or top with crumbled bacon for extra flavor. Also, don’t add more Velveeta than recipe calls for, makes it too tangy! Submitted by Amy
from Chattanooga, TN
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