Years later the house was sold and eventually became a restaurant. The house looked the same from the outside, but when we went in the layout was different. They had taken down walls to allow for a entry on the side, the living room and adjoining dining, sunporch and kitchen all opened up into a large dining room. But the walls that remained entered into bedrooms that had been turned into dining, the one on the North end of the house had been Mom's room. She loved to go there. We'd enjoy a quiet lunch ordering soup or their specialty barbeque. Their potato soup was my favorite thing to order. Very different from the simple one I make, theirs had sausage and cheese that made it heartier. One day I just asked how they made it, and lo and behold they told me! Not the exact measurements but the ingredients. That's all I needed to make this wonderful soup!
RockHouse Barbeque Cheesy Potato Soup makes a generous 8 servings
8 cups potatoes, cut in chunks
6 ounces Velveeta cheese
1 1/4 cups cheddar cheese, shredded
1 small onion, chopped
1 tablespoon fresh minced garlic
1/3 cup butter
2 tablespoons oil
1 lb. Jimmy Dean Breakfast sausage
1/3 cup flour
3 1/2 cups milk or half&half
salt and pepper
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Cook over low heat until warm and bubbly! This is where it gets personal...smooth or chunky, your choice!