Cheese Soup IV recipe

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

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.

Do you like the recipe? Share this tasty recipe!