Cheesy Cream of Potato Soup
1 medium onion, chopped
6-7 medium potatoes
1 can cream of chicken soup
2 soup cans milk
1 c. celery, chopped
garlic salt and pepper to taste
1,2 lb. Velveeta Cheese
2 Tbsp. butter

In stockpot, saute onion and celery in melted butter. Peel potatoes and cut into small cubes. Add to onions and celery and barely cover with water. Season with garlic salt and pepper. Cook until mixture is mushy. Stir in cream of mushroom soup. Cube cheese (small) and stir into mixture until cheese melts. Add 2 soup cans milk and simmer. Serves 6-8. May be made 1-2 days ahead.

Ham & Cauliflower Soup
2 c. cauliflower, sliced or chopped
1 small onion, chopped
1 13-oz. can chicken broth
1 can cream of potato soup
1,8 tsp. pepper 2 Tbsp. cornstarch
1 c. evaporated milk (or light cream)
1,4 c. water
dash Worcestershire sauce
2 c. cheddar cheese, grated
2 c. ham, diced

In a heavy pan, combine cauliflower, onion, chicken broth, potato soup, pepper, milk and Worcestershire sauce. Cook until a low boil, and then simmer until cauliflower and onion are soft. Combine the water and cornstarch, stirring until smooth; add to soup mixture. Add ham and cheese and heat until the cheese is melted. Serve. Yield: 4-6 servings.

Broccoli Cheese Soup
3,4 c. onion, chopped
6 c. water
8 oz. small (thin) noodles
2 10-oz. pkgs. chopped broccoli
6 c. milk
3 Tbsp. butter
6 chicken bouillon cubes
1,4 tsp. garlic powder
1 tsp. salt
1 lb. Velveeta, cheese

In bottom of large pot, saut onion in butter. Add water and bouillon and heat to boiling (stir until dissolved). Add noodles and salt. Cook 3 minutes. Add broccoli and garlic powder. Cook 4 minutes. Add milk and cheese. Do not boil. Heat thoroughly, stirring occasionally.