Smoky Potato Cheese Soup

Name: Smoky Potato Cheese Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 822 grams chicken broth; 1 Tbsp cornstarch; 24 fluid ounces (12 fluid ounce) cans evaporated milk; 8 servings ground black pepper to taste; 59 milliliters margarine; 1 onion, chopped; 6 potatoes, peeled and cubed; 454 grams processed cheese, cubed; 454 grams smoked sausage

Smoky Potato Cheese Soup is a gluten free main course. This recipe serves 8. One serving contains 659 calories, 28g of protein, and 46g of fat. A mixture of chicken broth, margarine, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. It will be a hit at your Autumn event.

Instructions

Saute the onions in butter or margarine in a large pan.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying 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.

Ingredients you will need

Smoked Sausage

Chicken Broth

Potato

Soup

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.

Ingredients you will need

Potato

Equipment you will use

Potato Masher

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.

Ingredients you will need

Evaporated Milk