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Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sherry Hubbard

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg potatoes au gratin
1 can whole kernel corn, drained
1 can Rotel tomatoes with green chilies
2 cups of water or chicken broth
1 can chicken
2 cups milk
2 cups of chunked Velveeta cheese

Directions:
Directions:
Combine pkg of potatoes au gratin, corn, Rotel tomatoes, water or broth, and chicken.
Cook on low in a slow cooker for 4 - 8 hours.
One hour before serivng, add 2 cups milk and 2 cups of Velveeta chunks.
Cook until cheese is totally melted.

Number Of Servings:
Number Of Servings:
4 - 6 servings

 

 

 

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