2 carrots, sliced
2 potatoes,sliced
1 can cream of chicken soup
8 oz Velveeta cheese, cubed
Cook the carrots and potatoes in 1 cup of water until tender. (I do mine in the pressure cooker.) Chop up, if desired. (I use a pastry cutter.)
Put in a crock pot, stir in soup and cheese, and cook on low several hours until cheese is melted. OR
Put them in a microwaveable casserole. Stir in soup and cheese. Microwave on high until cheese is melted. (I did it 3 minutes, stirred, then 2 more minutes, and stirred.)
Stir in more water if you want a thinner consistency.
Makes a little over 1 quart.
