- 1 onion, chopped
- 1/4 cup margarine
- 2 (14.5 ounce) cans chicken broth
- 6 potatoes, peeled and cubed
- 1 pound smoked sausage
- 1 pound processed cheese, cubed
- 2 (12 fluid ounce) cans evaporated milk
- ground black pepper to taste
- 1 tablespoon cornstarch
- Saute the onions in butter or margarine in a large pan.
- Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
- Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
- Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.
03/29/2017
recipepes.com
Smoky Potato Cheese Soup, recipe
PT15M
PT1H
5
455 calories