1 medium onion, chopped
2 Tbls butter
6 medium potatoes, peeled and cubed (I used red russetts, w/ these you could leave the peels on if you want. You'd also need to add another potato or two since they're smaller.)
5 cups water
2 cups milk
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 tsp garlic salt
1/8 tsp pepper
16 oz process american cheese (velveeta), cubed

in a soup kettle, saute onion in butter. Add potatoes and water, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in milk, soup, garlic salt and pepper. heat through. Add cheese and stir until melted. Garnish w/ parsley

Makes 10 servings/2-1/2 quarts

~~~I made this last night. Gonna have it tomorrow with Hot ham and cheese sandwiches. Leftover ham would be great in this soup as well!


THought I'd add. . . . if you lick a thicker, creamier soup, add some cornstarch (mix, in small bowl, cornstarch and 1/2 as much water thoroughly and add to soup, stirring until thick. Only use about 1-2TBSP)

Bacon (cooked and crumbled) or Broccoli would be good additions as well.


Recipe is from Ann B