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Cheese Soup

4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
1 Jar cheese Whiz -- (8 Ounces)
1 cn Chicken broth -- (14 Ounces)
Salt and pepper


Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot - but do not let it boil. Do not freeze because of the mayo. Use within a week.


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