Mexican Cheese Soup

Name: Mexican Cheese Soup
Ingredients: 5 lb. potatoes; 1/2 stick butter; 2 whole tomatoes (fresh), chunked; 1 tsp. Tabasco sauce; 3 lb. Velveeta cheese, shredded; 1/2 to 3/4 gal. milk; 1 clove crushed garlic; 2 cans green chilies; 1 bunch green onions with tops, chopped

9 ingredients

8 steps

Ingredients

5 lb. potatoes
1/2 stick butter
2 whole tomatoes (fresh), chunked
1 tsp. Tabasco sauce
3 lb. Velveeta cheese, shredded
1/2 to 3/4 gal. milk
1 clove crushed garlic
2 cans green chilies
1 bunch green onions with tops, chopped

Directions

1

Peel and cube potatoes.
2

Boil potatoes and garlic in salt water until tender.
3

Drain.
4

Turn heat to simmer; add butter, milk, tomatoes, chilies, Tabasco and green onions.
5

Do not allow milk to boil.
6

When warm, drop in cheese.
7

As cheese just starts to melt, the soup is ready to serve.
8

Feeds one Mexican Army.