A+ Potato-Cheese Soup

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

potatoes, green onion, bouillon cube, cream of chicken soup, salt, velveeta cheese

Taken from www.food.com/recipe/a-potato-cheese-soup-123716 (may not work)