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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