Soup #5: Cheese Potato Soup

For my Bridal Shower, I was showered with soup recipes.  This is the fifth soup recipe I'm posting, gifted by Jeremy's Aunt Pat and cousin Sandy.    We received a few cheesy potato soup recipes.  This one was quick and easy, and we liked it.  We made half the recipe so that we wouldn't be eating soup all week long, and it still made quite a bit.  We ate it as a side dish to a seasoned pork chop salad.  Yum.

Cheese Potato Soup

Makes: 8-12 servings

Ingredients:
8-10 potatoes, peeled and cubed
12-16 cheese slices (Kraft singles)
6-8 Chicken Bouillon cubes
2 cans Cream of Celery soup
1 cup milk
salt and pepper, to taste

Directions:
Place potatoes in large pot and cover with water.  Cook with bouillon cubes until potatoes are soft and pour off as much liquid as you want (the more you pour off, the thicker the soup).  Save the liquid in case you need to add more back in later.  Add the cream of celery soup, cheese slices, milk, and salt and pepper to taste.  Mix together and heat until the cheese melts.  Use an immersion blender for a smoother soup.  Serve.