Cheese Soup

2 cans condensed cream of potato soup

1 can condensed cream of celery soup

1-1/2 cans (empty soup) milk

1 lb. Velveeta, cut into chunks

8 slices american cheese

coarse grind pepper

Empty all 3 cans of soup into a 3 qt. saucepan, and slowly stir in milk. While heating over medium heat & stirring very often, add the velveeta chunks. STIR OFTEN. When velveeta is melted, add the american cheese, continue to heat & stir often until soup is hot. Add pepper to taste, serve with crackers. Yield: about 2-1/2 quarts. 

Note: I used the light velveeta, 2% american slices & 1% milk with no noticeable difference.

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