Cheesy Tomato Soup With Potatoes - cooking recipe

Ingredients

1 (10 1/2 ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
1/2 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 (15 ounce) can diced potatoes, drained (add an extra can if you want chunkier soup)
1 (14 ounce) can crushed tomatoes seasoned with basil garlic & oregano
1/2 cup whipping cream
4 -6 ounces Velveeta cheese, cut into chunks
1/2 cup sharp cheddar cheese, shredded
1 tablespoon flour

Preparation

Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.