Mexican Cheese Soup - cooking recipe

Ingredients

5 lb. potatoes
1/2 stick butter
2 whole tomatoes (fresh), chunked
1 tsp. Tabasco sauce
3 lb. Velveeta cheese, shredded
1/2 to 3/4 gal. milk
1 clove crushed garlic
2 cans green chilies
1 bunch green onions with tops, chopped

Preparation

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