Potato-Cheese Soup

By SD296

Ingredients

• 3 to 4 medium potatoes, peeled and finely diced
• 1 small onion, finely chopped
• 4 cups water, seasoned with 4 chicken bouillon cubes
• 1 stick butter
• 1 small package Velveeta cheese or 1/4 to 1/2 of a large box
• 1/2 cup instant potato flakes
• Half and Half or warmed milk, as needed
• Dill Weed
• Parsley
• White Pepper
• Granulated Garlic

Details

Servings 8

Preparation

Step 1

In a medium size pan (at least two quarts), put potatoes and onion. Cover all this with water seasoned with chicken bouillon. Cook until potatoes are tender and getting close to mushy. Reduce heat to medium and add Velveeta cheese and butter. Stir frequently until cheese is completely melted. Now, thicken the soup with instant potato flakes. Thicken the soup thicker than you would really want it to be. Thin with Half and Half or warmed milk. Season to taste with dill weed, parsley, white or black pepper and granulated garlic.