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Ingredients
US|METRIC
4 SERVINGS
- 6 russet potatoes (medium, peeled and cut into large cubes)
- 1/4 tsp. salt
- 1 Tbsp. minced onions (dried)
- water (enough to cover your potatoes)
- 16 oz. Velveeta (cut into small cubes, Half of a 32 oz block.)
- 1 lb. ground sausage (browned and drained)
- 1 cup salsa
- 2 oz. cream cheese (softened)
- 1 1/2 cups milk (If you want your soup thicker, use 1 cup, but if you want to have it thinner, use 1 1/2 cups.)
- 6 russet potatoes (medium, peeled and cut into large cubes)
- 1/4 tsp. salt
- 1 Tbsp. dried minced onion
- water (Enough to cover your potato cubes.)
- 16 oz. Velveeta (cut into small cubes)
- 1 lb. ground sausage (browned and drained)
- 1 cup salsa
- 2 oz. cream cheese (softened and cut into small cubes)
- 1 cup milk (If you do not want a thick soup, use 1 1/2 cups of milk.)
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