Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 | Baking potatoes; (scrubbed and cubed. I leave the peels on.) |
| 1 small | Or medium yellow onion; (chopped) |
| 1 | Kielbalsa; (any flavor. Sliced and then slice in half again) |
| Milk | |
| 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