Cheezy potato soup

Yield: 1 Servings

Measure Ingredient
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)
\N \N Milk
\N \N Cornstarch
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

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