Potato Soup - cooking recipe

Ingredients

2 cans Campbell's condensed chicken broth soup
2 cans Campbell's condensed cream of chicken soup
1/2 c. finely chopped onions
1/2 c. finely chopped celery
1/2 c. finely chopped baby carrots
5 lb. peeled and cubed Russet potatoes
1 Tbsp. salt
1 Tbsp. pepper
2 soup cans of milk
2 cans water
1/2 lb. Velveeta cheese, cubed

Preparation

Boil potatoes and salt in large pot.
While potatoes are cooking, combine broth, water, onions, celery, carrots and pepper in heavy large saucepan.
Cook separate until all veggies are soft. Drain potatoes.
Add broth mixture, 2 cans milk and cheese to potatoes.
Simmer on low for 1 hour.