4 cups cubed peeled potatoes, 1/2" cubes
1 small onion, chopped
24 ounces tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce (we love Tapatio)
shredded cheddar cheese for sprinkling
In a Dutch oven or large kettle, cook the ground beef until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Sprinkle some cheese over the top Makes 2 quarts. 6-8 servings