Potato Soup from Farm Bureau

8-10 potatoes
2 cans cream of celery soup
10 oz. Monterey Jack cheese, shredded
3 cans chicken broth
1 can cream of onion soup
Green onions, chopped
Bacon bits

Peel and cut potatoes and cook in 3 cans of chicken broth. Add 2 cans cream of celery soup and stir. Add cream of onion soup, half and half, and then add cheese. Stir until well blended and cheese has melted and blended in. Garnish with bacon bits and chopped green onions.

Deniese Swindoll
DeSoto County