Ingredients:
3 pounds potatoes, cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 package (2-pound block) processed cheese spread, cut into cubes
1/4 cup milk
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
Directions:
Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.
Meanwhile, in a medium saucepan, combine the cheese cubes and milk over low heat until melted and smooth.
Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately
3 pounds potatoes, cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 package (2-pound block) processed cheese spread, cut into cubes
1/4 cup milk
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
Directions:
Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.
Meanwhile, in a medium saucepan, combine the cheese cubes and milk over low heat until melted and smooth.
Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately
