Sunday, October 7, 2012

"Souper Sunday"

What a great day for soup!  We took a trip to a little fall festival in town with the kiddos and my husband's parents.  We are going to enjoy some baked potato soup tonight to warm back up.  Yummy!  I have another delicious potato soup recipe that I thought I'd share with you today.  A little different than the other.  Definitely not high on the health-meter, but delicious just the same!

Cheesy Potato Soup

1 box Julienne potatoes
3 c. water
2 1/2 c. milk
2 T. margarine or butter
1/2 t. dill weed
1 1/2 cups Velveeta, cut into cubes
Dash pepper

In a pot, put potatoes, sauce packet, water, and dill weed.  Bring to boil.  Reduce heat so it's bubbly.  cook 25-30 minutes until potatoes are no longer hard.  Stir often.

Add milk, margarine, pepper.  Warm for 5-10 minutes.  Don't make it too hot, though.  Just bubbly.

Turn stove to low.  Add Velveeta.  Let warm until melted.

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