Cheesy Potato Soup

This soup is so easy and so very good!  It has few ingredients and not many steps so it can be made quickly - a great dish for living small!

First, put about a tablespoon or so of butter in a pan and let it start melting.  Chop about half a small onion into small pieces. 

Put them in the pot and cook over medium heat until they begin to soften. While they are cook, peel and chop about 4 medium potatoes.

I cut some of the potato pieces smaller than the others.  The smaller pieces will cook faster and softer to thicken the soup and the larger ones will remain chunky. Add the potatoes to the pan and cover with water. 

I usually turn the heat up and bring it to a boil and then reduce the heat. Simmer until the potatoes are soft.  Mash some of the potatoes with the back of the spoon against the side of the pan until the soup is the consistency you like.

When the potatoes are done, add a can of chicken broth and bring to a boil once again.  Once the soup has reached a boil, turn the heat down to medium and add about a cup of milk. I use 2% milk because that is what I always have on hand. Now for the cheesy part!  I cut about 2 inches of Velveeta from the loaf and chunk it up and put it in the pot.  I also add a couple ounces or so of sharp cheddar. This is the time to taste and add salt and pepper to taste. Usually, the Velveeta is salty enough! Also, it you like it to have more of a cheesy taste, add more cheese!  Once the cheese is melted, dish is up and it's time to eat! The black spots you see in the picture is the extra black pepper I sprinkle on before eating.

Variations and Suggestions:  Adding ham makes the soup heartier.  Also, crumbling a bit of bacon on top add new flavor. A big dollop of sour cream is also good!  I have also used other types of cheese  or no cheese at all.  The thing about cooking small is that we learn to use what we have on hand.  Also, my recipes are easily adaptable for anyone to make them suit their individual taste.