From the Kitchen of: Ana from Kitchen Chat
Source: Progressive Farmer
3
C
Potatoes, peeled and cubed
1
med
Onion, chopped
4
Celery ribs, chopped
4
C
Water
4
tsp
Chicken bouillon granules
1
can
Cream of chicken soup, undiluted
8-oz
loaf
Mild Mexican process cheese spread, cubed
Cook potato, onion, and celery in 4 cups water in a large saucepan 10 minutes or until potatoes are tender. Stir in bouillon and soup, return to a boil. Reduce heat, and simmer, stirring occasionally, 20-25 minutes.
Add cheese; simmer, stirring often, 5 minutes, or until cheese melts and soup is thoroughly heated.