Cheesy Potato Soup
From the Kitchen of Kathy Lingle of Metropolis, IL
2 lbs. of Potatoes
1 Large Onion
1 Large Package of Shredded Cheese
1½ Cups of Milk
6 Chicken Bouillion Cubes
1 Box of Instant Potatoes
1 Tsp. of Salt
Peel and cut potatoes into bite size pieces. Then peel and dice onion into small pieces. Place both into a deep pan and add enough water to cover potatoes as they cook.
Place chicken bouillon cubes in a cup of hot water. Once dissolved, add broth to pan of potatoes and onion. Cook on medium beat until potatoes are tender. Add salt and milk to pan and heat to boiling. Add Instant potatoes slowly stirring until mixed well.
Add shredded cheese to soup and stir until cheese has melted and blended into soup. Simmer on low heat until ready to eat.