Hi friends, and Happy Tuesday! I’m back from my blogging break and have lots to post, but since it’s recipe day all over blogland, I thought I’d share one of my favorites: a comfort food that is easy-peasy-lemon-squeezy (minus the lemon). Hope you enjoy! Blessings to each of you today… Jennifer
Zesty Potato Soup 
(Makes 1 large pot)
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 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.
Option 1: add a can of green chilies
Option 2: add a can of sliced mushrooms after the potatoes have cooked.
Delicious serve with shredded cheese, sour cream, green onions, and bacon bits.
Find tons of recipes today at Balancing Beauty and Bedlam, and Blessed with Grace. (Edited to add to a collection of Crock Pot recipes at Dining with Debbie. Yum!)
(Above: I think I look like some pictures of my mom in this one.) 
(And in the above picture, here, too.) 
(And, what my hair would NEVER do, no matter how hard I tried!) 
I kind of like this look for James!
