This soothing soup is passed along in memory of my best friend's mother-in-law, Gladys Brooms. It is just the thing for a cold winter's day, especially for supper.
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- 6 potatoes cubed
- 6 tablespoon(s) butter
- 1 can(s) evaporated milk (tall size)
- 1/2+ pound(s) Velveeta
- 1 can(s) potato soup
- Cover potatoes with water; add salt and pepper to taste, approx. 1/2 t. each; cook until done, approx 20 minutes. Add other ingredients and simmer until cheese melts.
This recipe is a personal recipe added by itsmpike and has not been tested or endorsed by MyRecipes.
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Potato Soup Recipe at a Glance
- COURSE: Soups/Stews