Tater Soup (RECIPE) 
                                                 big wheel 
                                                 Dec 23, 2000 19:54 PST  

  Since we is on the subject of Velvetter cheese not sure of then number of
  present folks who has seen the recipe below for Tater Soup. If you aint
  tried its very good. It tastes just as good it not better with crumbled up
  Brown n' Sausages for the base meat as opposed to Bacon. Also thins out real
  nice with Chicken Stock as well as milk. Originally posted to The Outhouse
  by Paul Murett. Not sure what happened to that nice fellow:

   
   Paul 

  Here is a fave of mine, cooked up a batch last night.

  Peel about 4-5 lbs of taters and cube
  start em boiling
  While they are boiling, cut about 7-8 thick slices of bacon in 1 inch
  squares and start em ffrying in another pan.
  cut up a medium yellow onion and dice, when bacon gets about 2/3 done,
  throw in the onion to saute with the bacon
  remove taters from heat when finished boiling. drain water.
  remove bacon/onions and drain off grease
  dump the onions and bacon in to the tater pan, add a can of corn, and about
  3/4 of a stick of velveeta(cut up). put back on stove over low heat and add
  milk to thin up, probably about 3 cups, maybe more i just do it by eye.
  about 10 minutes on low heat and its ready, salt and pepper to taste.

  this is one good soup, you should try it if you can............

  ________________________
  Paul F. Muret
  http://home.att.net/~muret
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