| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 7 | Baking potatoes; (scrubbed and cubed. I leave the peels on.) | |
| 1 | sm | Or medium yellow onion; (chopped) |
| 1 | Kielbalsa; (any flavor. Sliced and then slice in half again) | |
| Milk | ||
| Cornstarch | ||
| 1 | lb | Velveeta; (cubed) |
INSTRUCTIONS
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@usd475.k12.ks.us (Young, Ann) on Mar 16, 1998
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