A+ Potato-Cheese Soup



  1. 5 -6 medium potatoes
  2. 12 cup green onion, chopped
  3. 1 -2 bouillon cube, to taste
  4. 1 (10 1/2 ounce) can cream of chicken soup
  5. salt & pepper, to taste
  6. Velveeta cheese, to taste


  1. Peel and dice potatoes.
  2. Boil in water (slightly covering potatoes).
  3. Add chopped onion and bouillon.
  4. When potatoes are soft, drain a small amount of water to desired thickness (set aside the drained water in case you want to add any back at the end).
  5. Slightly mash potatoes - they can still be a little chunky.
  6. Add cream-of-chicken soup.
  7. Add salt and pepper, to taste.
  8. Over low heat, stir in chucks of Velveeta cheese until smooth.
  9. Soup should be thick.
  10. Enjoy!
  11. Note: For a variation, add a little cooked, cut-up broccoli.