Potato Cheese Soup

 Potato Cheese Soup

Liz Davis

• 1 can chicken broth
• 1 pound Velveeta Cheese
• 1 can evaporated milk
• 5-6 medium potatoes
• 2 cans cream of chicken soup
• Pepper

Peel potatoes and cut into small pieces.  Bring potatoes to a boil in the chicken broth and cook until tender.  Cut the cheese into small cubes and place in the potatoes.  Wait until cheese melts and add soup and mix well.  Add the evaporated milk.  Season with pepper.