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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