CHEESE SOUP IV

Cheese Soup IV image

This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread.

Provided by Cheryl Stevens

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Yield 7

Number Of Ingredients 7

Ingredients

8 cups water
4 potatoes, peeled and cubed
2 cubes chicken bouillon
2 stalks celery, chopped
1 onion, chopped
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), sliced

Steps:

In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

Nutrition Facts : Calories 327 calories, Carbohydrate 37.3 g, Cholesterol 34.4 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 6.1 g, Sodium 1945.6 mg, Sugar 7.8 g