Tuesday, March 07, 2006

Potato Cheese Soup

6-8 medium potatoes, peeled and diced
Chicken boullion
1/2 - 1 lb. Velveeta, cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk

Put potatoes in large pot with enough chicken boullion to cover the potatoes (several cups). Boil potatoes for half hour with the lid off, then remove from heat and mash the potatoes to desired consistency. I like to leave a few small lumps in there. Sprinkle Velveeta over the top and put the lid on to melt the cheese. When cheese is melted, add cream of chicken, mushroom soup, and milk and stir well.

Stir in parsley or black pepper as desired.

(I have made this without the milk and it was still good.)

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