Yield: 1 Servings
|7 \N||Baking potatoes; (scrubbed and cubed. I leave the peels on.)|
|1 small||Or medium yellow onion; (chopped)|
|1 \N||Kielbalsa; (any flavor. Sliced and then slice in half again)|
|1 pounds||Velveeta; (cubed)|
I put these ingrediants (potatoes, onions, keilbasa) together in a 3 quart pan (?guessing on the size) Cover the ingrediants with enough water to come w/in an inch or so of the top. I cooked the potatoes, but left them "al dente".
I then added enough milk to make the water turn white. I added corn starch until the soup thickened up. I then added the Velveeta cheese. I had the burner on low as the cheese melted.
I served the soup in a mug and sprinkled chives and real bacon bits on top.
Posted to TNT Recipes Digest by younga@... (Young, Ann) on Mar 16, 1998