Cheese Soup IV

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

Directions

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.

Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.