Recipes Recipe List: “September 1 PATSY’S POTATO SOUP

PATSY’S POTATO SOUP

PATSY’S POTATO SOUP
PATSY’S POTATO SOUP

PATSY’S POTATO SOUP

Ingredients

2 (20-ounce) bags refrigerated plain or Southwestern shredded hashbrowns
2 quarts water
Salt and pepper to taste
1 can cream of celery soup
1 can cream of onion soup
1 (5-ounce) can evaporated milk
2/3 cups shredded Cheddar cheese or 1 (8-ounce) block pasteurized process cheese spread, cubed

Preparation

Combine potatoes, water, and salt and pepper in a large soup pot. Bring to a boil. Reduce heat and simmer, covered, about 30 minutes, stirring frequently. Stir in soups and milk until blended. Slowly add cheese, stirring constantly, until cheese is melted. Cover and simmer 15-20 minutes longer, or until potatoes are done, stirring frequently. Makes 10-12 servings. —Ann Vaughn, Madison County