Dent Knee's Cheese Soup

Ingredients

4 tb butter
10 oz cream of chicken soup
10 oz cream of celery soup
1/2 packages soup krafts mayonnaise
1 cheese whiz
1 package chicken broth
1 ounces salt and pepper

Instructions

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.