My Brother, Chef Mitch

Author: Mitch Pearce

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MITCH'S POTATO SOUP

This recipe is for a large group. You may cut the recipe in half for smaller servings.

Ingredients

• 8 to 10 potatoes cut into small cubes
• 1/2 to 3/4 cups chopped green onions
• 1 stick butter
• 1/2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1/4 tsp pepper
• 2 packs powdered buttermilk ranch dressing mix or 1/4 cup liquid ranch dressing
• 3 cups Velveeta Shreds or 2 cups processed cheese block cubed
• 1 to 1 and 1/2 cups instant mashed potatoes
• 12 to 14 cups milk

Instructions

1. In a large pot, boil potatoes in water until al dente. Drain and return to pot.
2. Cube butter and add to pot of potatoes.
3. Add milk to potatoes and start heat on low.
4. Add green onions.
5. Add garlic powder, onion salt, salt, pepper and dry dressing mix or liquid dressing.
6. Simmer to boil and add cheese until melted.
7. As milk starts to steam add instant potatoes to thicken. Stir occasionally so mixture does not stick.
8. Remove from heat and let soup rest for about 10 minutes. Soup will thicken as it sits. Add bacon bits or ham chunks if desired. Garnish with green onions.

My brother Mitch is really the cook in the family. He’s one of those people that can find things on hand and create some wonderful dish. We tease him because he always makes too much. I don’t think he knows how to make small portions. I guess I can’t complain because that means leftovers for me.

His Potato Soup is perfect on a cold winter day. I mentioned he can’t seem to make small batches so his recipe can be cut in half for a smaller group.