Soups and Stews

Cheesy Potato Soup

  • 5 cups Water
  • 1 cup Onions, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 5 cubes Chicken boullion
  • 5 1/8 cups Potatoes, cubed
  • 1 pound Velveeta cheese
  • 1 can Cream of Chicken soup

    • Cook onions, carrots, celery, in water with chicken bouillion, until vegetablesare half done.

    Then add potatoes and cook until they are soft. Add cheese andsoup. Cook until cheese is melted.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Roundtree of Winchester, KY. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!