| | Directions | | In a large stock pot add water, potatoes, onion, and season with salt and pepper. Bring to a boil. Cover and simmer until potatoes and onion are tender. Once tender, mash soup with a potato masher, and add butter and cream. (you may eliminate this step and NOT mash the potatoes if you prefer it lumpy). Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot. |
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| Ingredients | | - |  | 8 cups water |
| - | | 6 potatoes, peeled and cubed (large) |
| - | | 1 onion, chopped and diced |
| - | | 4 cups half and half |
| - | | 2 tablespoons margarine |
| - | | 2 cans condensed cream of cheddar soup |
| - | | salt and pepper to taste |
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