Mashed Potato Soup
- 2 pounds white potatoes, cut into 1-inch cubes
- 4 cups whole milk
- 1 cup
- 4 ounces butter
- 6 ounces Velveeta cheese, cut into chunks
and pepper to taste
- Cook potatoes in salted water (just enough to cover) until very tender.
the water and add milk, cream and butter and beat with a mixer until smooth. Return
to heat and add Velveeta cheese; heat until the cheese melts.
- Season to taste, and
add more cream if needed to thin the soup.
Use leftover mashed potatoes if you have them! Sprinkle the top of the soup with
chopped chives to serve, if desired.