Mexican Cheese Potato Soup

By á-173150

Ingredients

• Add:
• 1 pkg. of frozen hash brown potatoes or 4-6 diced potatoes
• 1 chopped onion
• 1 tsp chopped garlic (I used the chopped in a jar)
• 1 cup chopped celery (if I have some)
• 1 tsp. butter
• .Mix well. Boil in 2 cans of chicken broth until tender.
• 1 small box of Velveeta. Chopped. (I have used 1/4 to 1/2 box of Velveeta and other cheddar or Mexican shredded cheese)
• 1 cup of milk ( I have used can milk.)
• 1 can Rotel Tomatoes
• 1 small can diced green chilies
• cumin, garlic salt, pepper (to taste)

Preparation

Step 1

May need to add either more milk or water .Cook until cheese is melted. Approximately 1 hour

Add about 15 minutes before serving:
3-5 sliced on crisp bacon (may add drippings)
Option: Cilantro to taste

You can put everything in Slow Cooker and put on low for 3-4 hours.