Bob Oven’s Potato & Cheese Soup
By Gloria Pitzer, as seen in her 2002-2004 fall media “free samples” sheet.
Ingredients:
3 cans (10-oz. each) condensed cream of chicken soup
10-oz. can cheddar cheese soup
half a soup can measurement of real mayonnaise
14-oz. can sliced potatoes, drained
Instructions:
Stir together, first 3 ingredients in top of a double-boiler over simmering water, until smooth (but don’t let it boil). Then add the potatoes and bring soup to a serving temperature. Serves 6 sensibly.
