VicS Cheese Potato Soup

Ingredients

• 1 c chopped celery
• 1 c chopped onion
• 1 c chopped carrot
• 1 can chicken broth
• 2 12 c water
• 5 c frozen hash brown potatoes
• 2 cans cream of chicken soup
• 1 lb Velveeta cheese
• crumbled bacon for garnish
• salt and pepper to taste

Directions

1. Cook chopped celery onion and carrot in broth and water for 20 minutes
2. Add potatoes and cook another 15 to 20 minutes medium heat
3. Stir in cream of chicken soup and add Velveeta last
4. Stir to dissolve
5. Soup is ready to serve when all of the cheese has dissolved
6. Salt and pepper to taste and garnish soup with crumbled bacon