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Cheesy Tater Soup - Cowboy Kent Rollins

Ingredients

  • 6 Russet potatoes
  • 1 large yellow onion chopped
  • 5 cups milk
  • 1 stick butter cut into tablespoons
  • 1 lb Velveeta cheese cubed
  • salt and black pepper to taste
  • 2 teaspoons garlic powder

Instructions

  • Peel and cut the potatoes into small chunks. In a large soup pot, add the potatoes and add water just until they are covered.  Bring to a boil over high heat.
  • Boil for about 5 minutes then stir in the onion.  Continue to boil just until the potatoes become slightly tender (about 5 more minutes). Be careful not to over boil the potatoes so they don’t turn mushy.
  • Drain the water from the potatoes. Stir in the butter and milk, and the seasonings. Bring back to a boil. 
  • Reduce to a simmer and stir in the Velveeta. Continue cooking, about 10 minutes, until the cheese melts and is smooth, stirring frequently. Serve warm.