Saturday, September 28, 2013

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.

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