CHEESY POTATO SOUP (SALLYE)
6 mediumrusset potatoes
1 Tbspfresh ground pepper
2 Tbspdried onions flakes (optional)
1 can(s)(small) evaporated milk
8 ozshredded cheddar cheese
How to Make CHEESY POTATO SOUP (SALLYE)
- Peel and wash potatoes; cut into bite-sized pieces and place in large heavy saucepan
Add enough water to reach about 2" above the top of all the potatoes.
Add stick of butter, salt, pepper and optional onions.
Cook approximately 10 minutes over medium heat until potatoes are beginning to soften
- Dissolve cornstarch in just enough water to make a thin paste. Add to potatoes and stir briskly with wooden spoon to blend.
Add can of evaporated milk and blend in with wooden spoon.
- Turn heat to medium low and cook for 10 more minutes, stirring often to keep from sticking or lumping.
After 10 minutes, add cheese and stir in until well blended and cheese is melted into soup mixture.
- Dish up in deep soup bowls and serve while still hot.
Good served with cornbread muffins and a sandwich of your choosing.