Smoky Shrimp Soup
1 large can of chicken broth
2 large baking potatoes, peeled and diced
2 diced onions
1 cup of diced celery
Cook these together until tender. Puree.
1 pound velveeta cheese, cubed (or velveeta with Mexican flavors)
1 large can diced tomatoes
1 large can ro tel tomatoes
4 cups of whole milk, more or less to desired thickness
1/4 bottle of Wright’s liquid smoke
Simmer for about an hour. Add 1 pound of peeled shrimp, stir. Turn off heat and let shrimp cook until done. Feel free to adjust the recipe to your taste. Substitutions may include, chicken, rice, hominy, corn, black beans.