About 6 very large potatoes
1 can evaporated milk
1 cube butter
About 6 oz. Velveeta
1 c. potato flakes
Onion (I use granulated onion because I don't like the texture of the onions, but like the flavor)
Grated cheddar cheese (optional)
*Peel potatoes and cut into bite size chunks, boil
*When potatoes are tender reduce heat and add evaporated milk, butter, and Velveeta, along with onion (to your preference), heat on low until butter and Velveeta are melted
*Add potato flakes
*Serve topped with grated cheddar and saltine crackers
SOURCE: Mom
"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."
Laurie Colwin
Laurie Colwin
Friday, February 15, 2008
Potato Soup
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1 comments:
Chauna I need more!!! What will I make for dinner without your wonderful ideas.
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