Aunt Chrissey'S Potato Soup - cooking recipe

Ingredients

1 can chicken broth
8 to 10 potatoes, cubed
8 oz. process cheese, cubed
2 cans cream of chicken soup or cream of mushroom soup
2 tsp. dried parsley flakes
pepper to taste
1 can evaporated milk
1 qt. milk

Preparation

Boil potatoes in chicken broth in a covered pan for half an hour or until tender.
Add cubed cheese and mash with a potato masher as for mashed potatoes.
Add soups and stir in parsley. Stir in pepper and evaporated milk.
Add enough milk to make desired thickness.
Heat thoroughly.
Can be frozen for about a week and reheated; heat slowly, stirring regularly to keep the milk from curdling.