8 large potatoes (peeled and diced small)
1 can cream of celery
1 can cream of onion (if you can’t find either of these, cream of chicken also can be substituted. I actually saw cream of celery at Aldi so I’m just using two of those today)
2 lbs. Of Velveeta
1/2 stick of butter
1 small can of evaporated milk (or 1/2 and 1/2)
Place potatoes in large pot and pour in enough water just to cover. Boil until just tender (do not overcook!) While boiling cut up your Velveeta. In a separate bowl melt butter and mix together canned soups and milk. When the potatoes are done turn your heat down to low. Do not drain! Add soup mixture and stir until combined. Then slowly add the Velveeta. Stir continuously so it doesn’t burn or stick to the bottom. You may need to turn the heat up just a tad to get it to melt but be very careful. I burned a pot once because I didn’t keep stirring and burst into tears. Once everything is melted and all together taste a little bit. If its to thick or rich go ahead and had some milk to thin it out. This is my all-time favorite soup.