8 red potatoes, peeled and diced
1 lg. carton low sodium chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of onion soup
1 can cheddar cheese soup
4 cups (1 quart) half and half
2 cups sharp cheddar cheese
1 tsp. garlic powder
salt, pepper, and hot sauce to taste

Cook the potatoes in the chicken broth. Do not drain. Add all soups. Bring to a low boil. Temper the half and half and add it to the soup mixture, Do not boil again. Add the cheddar cheese. Stir until melted. Season to taste. Purée the potato chunks if desired. Serve hot.

Options: Add cubed ham or garnish with crumbled bacon.

Note: Healthy Request soups are just as good as regular soups.

Submitted by: Katherine Sawyer Bailey