Potato-Cheese Soup

So all that to say....here's my version of the tasty combination of potatoes, cheese, and bacon (in soup form).

INGREDIENTS:

- 6 potatoes (I used new potatoes so it took about 8 of them - washed, peeled, and cubed)
- water to cover
- 1 onion, chopped
- 1 TBL margarine
- 3 cups milk
- salt and pepper to taste (I used a bit of Lawry's salt as well as some garlic salt)
- 2 TBL chicken broth
- 8 oz. processed cheese, cubed (Velveeta!)
- 1 TBL cornstarch
- 1/2 cup milk

DIRECTIONS:

- Place cubed potatoes in large pot and cover with water
- Boil for 10-15 minutes or until tender
- While the potatoes boil, sauté onion in margarine in a skillet over medium heat for about 10 minutes
- Once the potatoes are tender, drain all but about 2 cups of water
- At this point, I mashed up the majority of the potatoes with a fork - rather haphazardly, mind you! There is no right or wrong way! This is an optional step; I just like thick soup.
- Add the onion and replace the water with 3 cups of milk
- Reduce the heat to low and and season with salt and pepper
- Stir in the chicken broth and heat slowly
- Add the cheese, allowing it to melt completely (stirring as needed)
- In a small bowl, dissolve the cornstarch in 1/2 cup milk and add to the soup
- Mix the cornstarch mixture into the soup and heat until soup is at desired thickness

To each of our bowls, I added some crumbled turkey bacon as well as some shredded cheese. Hey...don't judge - there's never enough cheese *GRIN* I served this with leftover light and fluffy drop biscuits. This makes PLENTY of soup for a larger family or leaves you with "re-do's" for lunch or supper the next day.