Potato Cheese Soup

This recipe came from a gourmet bistro near where I live. I went for a soups class and we made this recipe for Potato Cheese Soup. It is heavenly and you may never make any other kind after trying this one. For those who do not like cheese, the soup does not taste “cheesy”. One caution though…. Do not boil soup as it will scorch and the result will taste terrible.

5 or 6 large red or yellow potatoes washed and cut into small pieces. Barely cover with water in medium pot. Cook until just tender. Add one 12 ounce of evaporated milk, salt, pepper and garlic powder to taste, and 1 lb cubed Velveeta cheese. Cook on low stirring constantly until cheese melts. Serve warm and garnish with a dollop of sour cream, bacon bits, shredded cheddar cheese and chives.