Cheese Soup IV recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1945.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

Recipe Yield

6 to 8 servings

Recipe Note

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

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