HOT CHEESE-AND-POTATO SOUP
List of Ingredients
3 cups peeled, cubed potatoes
1 medium onion, chopped
4 celery ribs, chopped
4 cups water
4 teaspoons chicken bouillon granules
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1/2 (16-ounce) loaf mild Mexican process cheese spread, cubed
Recipe
Cook potato, onion, and celery in 4 cups water in a large saucepan 10 minutes or until potatoes are tender.
Stir in bouillon and soup; return to a boil. Reduce heat, and simmer, stirring occasionally, 20 to 25 minutes.
Add cheese; simmer, stirring often, 5 minutes or until cheese melts and soup is thoroughly heated. Yield: 7 1/2 cups.
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