Ok folks, with the cold weather coming I`ve been looking for some soup recipes and I found this one on a site I frequent. I made it up tonight and it is Fantastic. We tweaked it a bit but its one of those thats you can change to suit and its still good. I cut the velveta in third and added some sharp cheddar we had here and a pack of cream cheese also. We used probably a half pound of burger we already had open with the sausage. The admiral says next time we are going to try a little chorizzo with it for a little kick. Oh yeh and dont forget the crusty bread to soak it up with. I would say go easy with the salt, it can get salty quick. Ice cold Barley Pop to wash it down works well. Enjoy 
1 can chicken broth
1 can cream of celery soup
1 can cream of chicken soup
16 oz. Velvetta cheese
1 can milk
1 can water
1 large onion (fist sized) chopped
4 cups red diced potatoes (w/peels opt.)
1 lb. Jimmy Dean sausage
Salt and pepper to taste
Crumble and brown sausage. Drain. Combine can of broth, water, onions, potatoes and sausage. Simmer for 30 mins. Add milk, cheese and soups. Simmer until soups are dissolved and cheese is melted.
1 can chicken broth
1 can cream of celery soup
1 can cream of chicken soup
16 oz. Velvetta cheese
1 can milk
1 can water
1 large onion (fist sized) chopped
4 cups red diced potatoes (w/peels opt.)
1 lb. Jimmy Dean sausage
Salt and pepper to taste
Crumble and brown sausage. Drain. Combine can of broth, water, onions, potatoes and sausage. Simmer for 30 mins. Add milk, cheese and soups. Simmer until soups are dissolved and cheese is melted.