Cheese Soup--It must be Autumn.

Cheese Soup

Ingredients:

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

Preparation:

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.