Soups:

Cheese Soup

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Ingredients

1 quart water
4 chicken boullion cubes
1 cup chopped celery
1 cups diced onion
2-1/2 cups cubed, raw potatoes
1 cup diced carrots
2 cans (15 ounces) cream of chicken soup
1 pound cubed Velveeta cheese

Instructions

In large pot, bring water to boil and add bullion cubes, stirring until dissolved. Add the vegetables and cook until tender, approximately 20 minutes, on medium heat. Add the canned soup and cheese, cooking until melted, stirring frequently. May add water to desired consistency. Makes approximately 4 quarts.

Dawn Weiss
Rock Island