Potato Soup

Name: Potato Soup
Ingredients: 2 cans Campbell's condensed chicken broth soup; 2 cans Campbell's condensed cream of chicken soup; 1/2 c. finely chopped onions; 1/2 c. finely chopped celery; 1/2 c. finely chopped baby carrots; 5 lb. peeled and cubed Russet potatoes; 1 Tbsp. salt; 1 Tbsp. pepper; 2 soup cans of milk; 2 cans water; 1/2 lb. Velveeta cheese, cubed

11 ingredients

5 steps

Ingredients

2 cans Campbell's condensed chicken broth soup
2 cans Campbell's condensed cream of chicken soup
1/2 c. finely chopped onions
1/2 c. finely chopped celery
1/2 c. finely chopped baby carrots
5 lb. peeled and cubed Russet potatoes
1 Tbsp. salt
1 Tbsp. pepper
2 soup cans of milk
2 cans water
1/2 lb. Velveeta cheese, cubed

Directions

1

Boil potatoes and salt in large pot.
2

While potatoes are cooking, combine broth, water, onions, celery, carrots and pepper in heavy large saucepan.
3

Cook separate until all veggies are soft. Drain potatoes.
4

Add broth mixture, 2 cans milk and cheese to potatoes.
5

Simmer on low for 1 hour.