CHEESY POTATO SOUP

 

6-7 medium sized potatoes  (peeled & chunked)

1 medium onion diced

1 stick butter / margarine

1 quart of Half & Half

1 can chicken broth

½ cup flour

2/3 of a large loaf of Velveeta Cheese

 

 

 

Cover the potatoes with well salted water.   Boil hard until the potatoes  can be broken to desired size.    DO NOT drain the water.  Drop Velveeta into the potato / water mixture & allow to melt.

 

In a skillet, brown the onion in the butter.  Add flour (this makes a paste.)   Add ½ & ½ and chicken broth.   Stir constantly until thick. 

 

Add skillet contents to the cheesy potato / water mixture.   Stir together.    Keep warm until serving.  Crockpot works great too!

 

Makes 6 servings.