Just in Time for Your New Year's Diet

Today I am participating in a soup recipe exchange because I am a lover of soups in the months between October and March. During the summer I return to a steady diet of ice cream.

Life is too short to mess around with exotic vegetables and broths, so this recipe includes two of the Industrial Age's finest products: Velveeta and Ro-Tel. Together again. Thank you, Lord.

Queso Soup
1 box au Gratin potatoes
1 11 oz. can of corn (drained)
1 can rotel
2 c. water
2 c. milk
Small box of Velveeta Light (I hear that is MUCH healthier than regular Velveeta)

Make in a 5 quart saucepan.
1. While still in the plastic bag, break potatoes into smallish pieces.

2. Place potatoes, water, corn, and rotel in a saucepan. Bring just to a boil. Turn down and simmer until potatoes are tender (approx. 10 minutes).

3. Mix package of powdered cheese (from potatoes) to milk. Add mixture to saucepan.

4. Cut Velveeta into small cubes and add to saucepan until melted. Stir as needed.

Important Tip: Keep heat low so cheese doesn't scorch!

Serve with nacho chips or warm tortillas.

Personally, I like to heat the flour tortilla, butter it, roll up that bad boy, and dip it into the cheesey soupy goodness as a utensil of sorts.

I'd also suggest serving with a side of treadmill.

For more great soups, check out BooMama.