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Hot Mexican Cheese and Potato Soup




Source of Recipe


Internet


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 condensed cream of chicken soup, undiluted
1/2 of a 16 ounce loaf mild Mexican-flavor process cheese spread (Velveeeta), 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.

Serve this classic soup with a green salad or carrot sticks and crusty bread.

Makes 7 1/2 cups