Vegetable Cheese Soup - Ann Stidham
4 c. diced potatoes
2 c. chopped celery
1 c. chopped onion
1 bag "winter blend" frozen vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 lb. Velveeta cheese
Cook everything in 4 c. water until tender. Add both cans of soup, milk, velveeta and cook until cheese is melted.
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