Cheese Soup - cooking recipe

Ingredients

2 lb. Velveeta cheese, melted
1 can Ro-Tel tomatoes
3 medium red potatoes
3 carrots
3 ribs celery
1 large onion
1 large can Pet milk
1 can cream of chicken soup
1 can cream-style corn
salt and pepper to taste
2 Tbsp. prepared mustard

Preparation

Cut up potatoes, carrots, celery and onion.
Cover with water; boil until tender.
Drain; save water.
Pour melted cheese over the vegetables.
Add Pet milk, soup and water saved; stir and add corn.
Cook slowly for approximately 30 minutes.
Add mustard, salt and pepper.
Be careful; the soup will scorch if not careful. If too thick, add a little plain milk.