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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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It doesn't take long for Tammy Condit, League City, Texas to put bowls of this comforting soup on the table. Convenience items such as canned soup and process cheese simplify the preparation. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
6 medium potatoes, peeled and cubed |
5 cups water |
2 cups milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
12 ounces process cheese (velveeta), cubed |
minced fresh parsley |
Directions:
1. In a Dutch oven or 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 the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Sprinkle with parsley. Yield: 10 servings (2-1/2 quarts).
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