ksul-uasc-mscc207_013

Mexican Cheese soup
5 med. potatoes
3T oleo
1 med. onion
1.4oz can green chilies
1 lge tomato (peeled & seeded - chopped)
2 12 cups milk or 1/2 + 1/2
1 lb. Jack cheese -
salt & pepper
Parsley for top & color
_ _ _ _ _ _ _ _
Cook potatoes with enough
water (salted) to cover. Bring
to boil - cover - reduce heat -
cook to tender - do not drain [underlined]
mash in pan - add oleo - onion
chilies & tomato - add milk -
then cheese - stir over low
heat until cheese is melted
Do not boil [underlined] Season to taste
add more milk if needed.
Serve hot.