Hot Cheese Potato Soup

• 1 (10 ounce) can cream of chicken soup
• 1 medium onion, chopped
• 3 chicken bouillon cubes
• 2 celery ribs, chopped
• 3 cups red potatoes, peeled and cubed
• 4 ounces kraft Velveeta cheese
• 4 cups water
• 4 ounces Velveeta Mexican cheese

1. In a large saucepan cook potatoes, onion and celery in water for 10 minutes or until potatoes are tender.
2. Stir in bouillon cubes and soup.
3. Return to boil.
4. Reduce heat and simmer, stirring occasionally for 20-25 minutes.
5. Add cheese, simmer, stirring often for 5 minutes or until cheese melts.

cream of chicken soup, onion, chicken, celery, red potatoes, velveeta cheese, water, cheese

Taken from www.food.com/recipe/hot-cheese-potato-soup-212166 (may not work)