Like Soup?

In an earlier post, I mentioned going to a mini retreat at Linda's (which was a really great time).  Everyone brought some food along for breakfasts and lunches - we went out to some fun places for dinners.  Linda made a couple of "batches" of really good soup.   I had a bowl of this cheesy soup and loved it.  She had already printed out some recipes so I took one.  Super easy prep - not a lot of the usual slicing, dicing, peeling, just open cans and a plastic bag.   You do have to chunk up the cheese and I did cook chicken breasts, but think  leftover turkey!  I made some last week and shared it with my daughter and her DH.  Yummy!  At lunch the other day with some of the girls, I mentioned I had made it.  Someone else had made it also and just left out the chicken and it was still good.

Linda's Cheesy Chicken Soup
4 cups cooked chicken breast (could use leftover turkey)
3 1/2 cups water (or you could use canned chicken broth)
1 can cream of chicken soup, undiluted
1 can cream of celery, undiluted
1 pkg (16 ounces) frozen mixed vegetables, thawed
2 cans (14 1/2 oz.) potatoes, drained and cut in smallish pieces
1 pkg. (16 oz.) Velveeta, cubed

In a heavy pan or Dutch oven, combine the first five ingredients. Bring to boil. Reduce the heat: cover and simmer for 8-10 minutes or until vegetables are tender. Stir in the cheese just until melted (do not boil).
Yield: 7 servings
(I cooked my chicken breasts with some celery and onions and used the stock in place of the water called for)

The reason I took a picture is to send it to my son for a project he has developed that uses exchanges of recipes for donations to charitable organizations - sort of like an organizational cookbook on line.  Very smart idea and he is honing the final results. 

Enjoy the soup!