Cheesy Tomato Potato Soup
Source of Recipe
from Judy at rdj
Recipe Introduction
You might notice there isn't any meat. My mother in law
who is a vegetarian made this recipe up. Her original
one doesn't have the cheese in it, but i think it adds
a lot. So you decide whether or not to add the cheese.
I ate it for 15 years without the velvetta, but since
I added it, the only time I make it like that now is if
I've invited her over for the soup.
List of Ingredients
Cheesy Tomato Potato Soup
5 pounds peeled potato's, cut in large wedges
1/2 cup diced onion
1 teaspoon seasoned salt
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1, 10 ounce can Rotel style tomatoes
...(or use tomatoes with green chilies, or another
...can of stewed tomatoes if you prefer)
1, 14 ounce can stewed tomatoes
1 pound Velvetta Cheese, cubed
4 Tablespoons butter
1 cup grated Cheddar cheese
Cover potatoes and onions with water. Bring to a boil.
Cook on medium heat, approximately 30 minutes. Add
spices during that time.
When the water is thickening, add the cheese.
When the cheese is melted add tomatoes and butter.
Cook another 5 minutes, allowing the tomatoes to get hot.
Some of the potatoes will dissapate (vanish), while others
will remain in chunks, thus causing the broth to thicken.
My family always fixes cornbread to go with this soup.
We put a slice in our bowl, (buttered ofcourse!) then
put the soup on top of the cornbread. The final touch
is to garnish your bowl with the cheddar cheese.
Believe me, this soup is delicious!Recipe
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