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Maggie's Potato Soup




Source of Recipe


Maggie Viken






List of Ingredients



• 5 lbs. potatoes
  
• 1 large onion, sliced
  
• butter
  
• salt/pepper to taste
  
• 1 large can of milk
  
• 1 can Rotel tomatoes or Mexican style stewed tomatoes
  
• 1 1/2 lbs. grated medium cheddar cheese
  






Instructions



1. Peel and chop potatoes into 1-inch cubes. Place in a pot with enough water to cover potatoes with about 1 inch of water; boil.
   
2. Saute onions in butter till almost translucent. Put Rotel or Mexican Stewed Tomatoes into a food processor and process. Add to onions, heat and set aside.
   
3. When potatoes are just tender add onion/tomato mixture and boil a minute or so.
   
4. Remove from heat and add canned milk. Salt and pepper to taste taking care not to over salt as the cheese will add some salt.
   
5. Cool a bit longer and add most of the grated cheese, reserve some to garnish bowls. Stir a bit.
   






Final Comments


If you don't allow the soup to cool down before you add the cheese you will find that all the cheese will melt and disappear.