Potato Cheese Soup
Karen Petersen

½ cup chicken broth
¼ cup onion
5 cups diced potatoes
½ tsp. salt
Pepper
1/3 cup butter
1/3 cup flour
2 cups milk
1 8-ounce jar cheese whiz (or just grated cheddar cheese)

Cook broth, onion, potatoes, salt and pepper for 10 minutes. Remove from heat. In a separate pan melt butter; add flour and stir. Add milk and stir until smooth. Add to potatoes. Add cheese; stir. Cook on low until cheese is melted so it won’t curdle. We also like to add cooked bacon.