(Makes 1 large stock pot)
((And for those of you near an Aldi – all soup ingredients can be purchased there for much less money. Yeah!))
7 cans of small peeled potatoes (don’t drain)
1 envelope onion soup mix
Salt, pepper, minced garlic to taste
3 chicken bullion cubes (dissolved in 1/3 c. water)
1 can of evaporated milk
1 stick of butter
2 lbs. of “Velveeta” type of cheese
Combine potatoes, onion soup mix and seasonings in large stock pot and bring to a boil over medium heat. Reduce heat, cover, and simmer for 15 minutes (or until potatoes are tender). Remove from heat. Do not drain. Mash potatoes in liquid until almost smooth. Add remaining ingredients. Stir until cheese is melted.
Soup is ready to serve, or may be kept on low in a crock pot for several hours. Add water if soup is too thick, and add mashed potato flakes if soup is too thin.
Optional: add a can of green chilies, OR several cans of sliced mushrooms along with the cheese.
Delicious served with shredded cheddar cheese, sour cream, green onions, and bacon bits.
This is such a favorite soup because everything needed to make it can be kept on hand in the pantry. It’s an easy “fall back” meal for any time, and it’s good enough to take to someone else as a ministry meal, or to serve to company. Hope you enjoy it too.
Happy Wednesday to you all. 🙂