Cheese-Potato Soup Recipes

3 medium potatoes, pared and chopped (about 2 cups)
1 large onion, chopped
2 teaspoons instant chicken bouillon
1 1/2 cups water
8 oz pasteurized process cheese spread loaf, cut up

1. Heat potatoes, onion, bouillon and water to boiling in 2-
quart saucepan.

2. Cover and cook until potatoes are tender, about 10
minutes.

3. Place in blender container; add cheese.

4. Cover and blend until uniform consistency.

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