Virginia Potato Soup


  • 9 cups water
  • 7 cups diced potatoes
  • 1 cup carrots
  • 1 cup celery
  • 1 cup (scant) onion
  • 5 chicken bouillon cubes or chicken seasoning
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  • 2 cans cream of chicken soup
  • 1/2 lb. Velveeta cheese
  • salt and pepper, to taste


Cook veggies until soft. Add soups and seasonings. Bring to a boil. Simmer a little. Remove from heat. Add cheese. Cover and let set until cheese is melted.

By Robin from Washington, IA


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