Cheesy Tomato Soup With Potatoes

• 1 (10 1/2 ounce) can chicken broth
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon mustard powder
• 1/2 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 (15 ounce) can diced potatoes, drained (add an extra can if you want chunkier soup)
• 1 (14 ounce) can crushed tomatoes seasoned with basil garlic & oregano
• 1/2 cup whipping cream
• 4 -6 ounces Velveeta cheese, cut into chunks
• 1/2 cup sharp cheddar cheese, shredded
• 1 tablespoon flour

1. Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
2. Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
3. Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.

chicken broth, water, salt, black pepper, onion powder, cayenne pepper, mustard powder, soy sauce, worcestershire sauce, potatoes, tomatoes, whipping cream, velveeta cheese, cheddar cheese, flour

Taken from www.food.com/recipe/cheesy-tomato-soup-with-potatoes-312329 (may not work)