Mama's Tater Soup

gigglesmurf's Note:

My mother has made this soup for years. It's always good on cold days, and perfect for even the pickiest eaters. Also a big crowd pleaser when brought along to a gathering in a Crock Pot. Serve with crackers if you want, but the best accompaniment is cornbread! (The good, Southern stuff, not the sweet stuff.)

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 10 -12 medium potatoes
• 1 (15 ounce) can cream of mushroom soup
• 1 (15 ounce) can cream of chicken soup
• 1 (15 ounce) can cream of celery soup
• 1 (5 ounce) can evaporated milk (Pet brand)
• 1 lb Velveeta cheese

Directions:

1. Cut potatoes into small chunks. Place in large pot and cover with water. Cook about 30-40 minutes, until fork tender. Keep potatoes covered with water.
2. Add soups and milk. Stir well until soups are dissolved.
3. Soften Velveeta in microwave OR cut into small chunks. Add to mixture.
4. Stir constantly until Velveeta melts. It WILL burn easily if you do not keep a careful eye on it and continuously stir it.
5. Serve over crackers or cornbread and enjoy!