Cookbook Soups Vegetarian

Potato Soup

This recipe I learned from my Mom, Irene Bartholomew. It is a great recipe to make when you don’t have a lot of time or have not thought of anything for supper on a cold winter night.

Potatoes, peeled and cut into little pieces
Onion to taste
Salt and pepper
Approx. 1/4 C. butter
Milk (depends on how much soup you want and how chunky you want)
Velveeta cheese, cut in squares

Peel the potatoes and cut into little pieces. Add onion to taste. Fill pan with water to cover the potatoes and boil until done. Mash the potatoes so they are chunky, not all the way mashed. Salt and pepper. Add butter, approximately 1/4 cup; add milk (this depends on how much soup you want and how chunky you want; you be the judge). Cut the Velveeta in squares and add to milk. When the cheese is melted the soup is done.

NOTE: Aunt Elaine adds some white sauce to make it thicker (2 tablespoons margarine or butter, 2 tablespoons flour and 1 cup milk).

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