1 stick butter
6 med. potatoes, cubed
4 med. onions, diced
2 lb. raw shrimp, peeled (deveined if you wish)
4 cans cream of mushroom soup
10 oz. sharp cheese, shredded
Salt & white pepper to taste
1/8 tsp. mace
Sliced fresh or canned mushrooms if you wish

Boil potatoes in 2-3 cups salted water. Drain. Melt butter in pan and cook onions until transparent. In stock pot mix potatoes, onions, soup and spices. Heat thoroughly. Add shrimp and cheese. Cook until shrimp are pink and cheese is melted. May be served over rice. Also good with Mexican cornbread.