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Potato Cheese Soup

Source of Recipe

Brooke Peoples - stepmom of Anna Peoples - Kindergarten - Bales


Recipe Introduction

This is one of our family's favorite fall-time soups.

List of Ingredients

6-7 small potatoes cut into chunks
2 cans cream of mushroom soup
1/2 can water
1/2 can milk
2 cans corn (drained)
12-oz Velveeta cheese
salt & pepper to taste


Recipe

Boil potatoes (approx. 15 minutes), drain. In a large pot mix ingredients, except cheese and potatoes. In separate bowl dice cheese and add a few teaspoons of milk. Microwave 4 minutes or until melted. Add cheese to soup. Heat slowly. Add potatoes to soup and salt & pepper to taste. Heat to warm.