Cheesy Potato Soup

from the kitchen of Miranda


2 cans cream of chicken soup
2 c. water
½ c. milk
1 tsp. chicken bouillon

Bring to boil, than add: cut up carrots, potatoes, onions, and celery. (Add more milk if it seems too thick with all the vegetables.)

When vegetables are soft enough to serve, add:

1-2 c. cheddar cheese (to taste and to thickness desired)

*This can also be done in the crock pot. Add all ingredients to the crock pot (reduce water to 1 ½ cups). Cook on low 6-8 hours until vegetables are tender. Before serving add cheese.)