Saturday, September 28, 2013

Cheese Soup--It must be Autumn.

Cheese Soup


1 lb. mild sausage (I used Jimmy Dean--I think you could also use hamburger if you like)
1 package of Potatoes O'Brien—defrosted in the microwave (you will find those in your frozen food section with the frozen hash browns)
2 lb. block of cubed Velveeta
4 oz. shredded Pepper Jack cheese.
4 cups of milk (you may need more or less, depending how thick you want the soup)
1 tsp. black pepper
Salt to taste


In large soup pan, brown sausage. Add potatoes, cheeses, and milk. Season with pepper and salt. Let simmer on low until cheese is melted.  This was originally a crock pot recipe, but I don’t like to use milk in the crock pot because of the chance of curdling.

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