LITTLE ROCK, Ark. (KTHV) - Anthony Michael from the Cross-Eyed Pig stopped by THV11 studios to share a tasty twist on potato soup. Find the recipe below:
8-10 medium to large read potatoes, diced
1 medium large onion, diced (more is really better)
1 stick Parkay margarine
1 can cream of mushroom soup
1 lb. Velveeta cheese (May use half Velveeta, half cheddar)
1/2 cup celery, diced (optional)
Salt and pepper to taste (Cavenders and/or Tobasco are excellent additional options)
Sautee onions and celery.
Barely cover potatoes with water, add sauteed celery, onion and margarine and cook on medium heat for 30 to 40 minutes.
Turn heat to low and add 1 can of cream of mushroom soup, and 1 lb. of Velveeta cheese.
When the cheese melts, it's ready!