Mrs. Sprehe’s Cheese Soup
Submitted by Becky Luttrell
Ingredients
- 3 cups water
- 1 cup celery finely chopped
- 2 1/2 cups chopped potatoes
- 4 chicken bouillon cubes
- 1/2 cup chopped onion
- 20 oz. pkg. California Blend veggies
- 2 cans cream of chicken soup
- 1 lb. Velveeta cheese sliced
Instructions
- Combine first 5 ingredients and cook until potatoes are tender. Stir in veggies, soups, and cheese. Heat, stirring until cheese is melted and blended (Don’t boil at this stage).