Mexican Cheese Soup

Ingredients

• 5 lb potatoes
• 12 stick butter
• 2 whole tomatoes fresh chunked
• 1 tsp Tabasco sauce
• 3 lb Velveeta cheese shredded
• 12 to 34 gal milk
• 1 clove crushed garlic
• 2 cans green chilies
• 1 bunch green onions with tops chopped

Directions

1. Peel and cube potatoes
2. Boil potatoes and garlic in salt water until tender
3. Drain
4. Turn heat to simmer add butter milk tomatoes chilies Tabasco and green onions
5. Do not allow milk to boil
6. When warm drop in cheese
7. As cheese just starts to melt the soup is ready to serve
8. Feeds one Mexican Army