Mom's Chilly-Day Cheese Soup from Autumn with Family & Friendshttp://www2.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/98ECBC2C33EE2A4685257839005881D2
Submitted by: Regan Reeves from Panama, IL
8 potatoes, peeled and diced
1 onion, chopped
2 quarts water
2 16-oz. packages frozen broccoli, cauliflower and carrot blend
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
16-oz. pkg. pasteurized process cheese spread, cubed (Velveeta)
Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted. Makes 4 to 6 servings.
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Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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