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Mexican Potato Soup
Chef:  Brigit Gasper - Tipton, KS          Category:  Appetizers

1 lb. sausage
4 (medium) peeled and cubed potatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chicken bouillon
1 tablespoon butter
1 teaspoon parsley flakes
1 cup cubed processed American cheese spread
1 cup milk
1 can cream of chicken soup
1 chopped green chiles

Directions: Brown sausage until done, drain and set aside. Cook potatoes, onion powder, garlic powder, and chicken bouillon in just enough water to cover until well done. Do not drain the potato mixturemash, leaving just slightly lumpy. Add the butter, parsley, cheese, milk, cream of chicken soup, and browned sausage. Add chiles to tastea tablespoon is good, more if you like it spicier. Heat through, stirring often. Do not boil. Serves 4 to 6.

Notes: This recipe is also good without the sausage for a great Lenten meal.