6-8 large potatoes, peeled & cubed
16-24 oz Velveeta cheese
1/4 cup chopped onion
2 chicken bouillon cubes
Salt and pepper to tasteDirections:
Place potatoes in a medium stock pot covered with water. Add chicken bouillon and cook over medium heat till tender. Chop onion & microwave till tender. Add onion to soup.
Add the cubed cheese to soup.
Once cheese and onion are stirred in, remove from heat.
This is a fast and amazing soup.
Serve with sour cream, bacon, shredded cheesePresented by:
Donna's Old Town Cafe in MadisonvilleDate Aired:
March 04, 2013
Donna's Old Town Cafe in Madisonville