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Submitted by: Regan Reeves from Panama, IL
Originally shared on the web 02/16/2011

8 potatoes, peeled and diced
1 onion, chopped
2 qts. water
2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
16-oz. pkg. pasteurized process cheese spread, cubed

Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted. Makes 4 to 6 servings.