Baked Potato Soup - cooking recipe

Ingredients

8 to 10 large potatoes, cubed
1 can cream of celery soup
1 lb. Velveeta cheese or any milk cheese, cubed
1 can creamy onion soup
1 small can evaporated milk

Preparation

In a large pot, cover potatoes with water and boil until tender.
Mix soups and milk and add to potatoes and water.
When potatoes are tender, stir well.
Add cubed cheese.
Simmer on low. Season to taste with salt, pepper and Tabasco sauce (optional). Stir often and watch carefully.
It will stick easily.
Great as a main course.
Serves 4 to 6 adults.