divine potato soup

Name: Divine Potato Soup
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 10 - medium potatoes peeled and chopped large dice; 1 can(s) 10 3/4 ounce cream of celery soup; 1 can(s) 10 3/4 ounce creamof onion soup; 1 dash(es) tabasco sauce; 1 pound(s) velveeta cheese, cubed; 1 stick(s) butter, or margarine; 5 ounce(s) evaporated milk

(2 RATINGS)

43 Pinches

Amy Frazier

Morgantown, KY

Updated on Sep 30, 2011

Yummy and super cheesy! Easy to make! Great with cornbread!

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prep time 20 Min

cook time 40 Min

method ---

yield 8-10 serving(s)

Ingredients

10 - medium potatoes peeled and chopped large dice
1 can 10 3/4 ounce cream of celery soup
1 can 10 3/4 ounce creamof onion soup
1 dash tabasco sauce
1 pound velveeta cheese, cubed
1 stick butter, or margarine
5 ounces evaporated milk

How To Make divine potato soup

Step 1

Add just enough water to the potatoes to cover them. Boil the potatoes until tender in stock pot. Do not drain. Using the water that is in pot with the potatoes, add the celery and onion soup. Add salt and pepper to taste. Add dash of Tabasco.

Step 2

Take cubed Velveeta and add to the mixture. When cheese is melted, add the butter and evaporated milk. Soup is done when butter is melted.
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