Recipe from The RV Centennial Cookbook – Celebrating 100 Years RVing, Page 55
Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors who owned a pop-up RV. She recalls even now…. her memories of RVing are still her favorites, after all these years.
Sheila’s Cheesy Potato Soup
-6 or 7 medium potatoes, peeled and cubed
-water to cover potatoes while cooking
-1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier)
-1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred
-real bacon bits or crumble several slices of cooked bacon
-green onions (chopped)
Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.
Note from Lady E Cooper: I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well. My personal tip is to serve this soup up in to your favorite bread bowl… then sit around the campfire to enjoy!
The RV Centennial Cookbook is available for purchase on Amazon.com