Cheesy Dill Potato Soup

• 3 -4 medium potatoes, finely diced (I prefer 5-6)
• 1 small onion, finely chopped
• 1/4 teaspoon garlic powder or 1 teaspoon minced garlic
• 2 tablespoons dill weed
• 2 tablespoons parsley, dried
• 4 cups water
• salt & pepper
• 4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
• 8 ounces Velveeta reduced fat cheese product
• 1/2 cup light butter (I use Land-O-Lakes)
• 1 -2 cup instant potato flakes
• 2 -4 cups milk, warm

1. Bring the first 8 ingredients to boil, reduce to simmer.
2. Cook until mushy, about 15 minutes.
3. Add the Velveeta and butter.
4. Heat should be low, stir until both cheese and butter are melted.
5. Thicken with instant potato flakes.
6. Thin to desired consistency with warm milk.
7. To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
8. Replace sweet basil for dill weed.

potatoes, onion, garlic, dill weed, parsley, water, salt, chicken bouillon cubes, velveeta reduced fat cheese, light butter

Taken from www.food.com/recipe/cheesy-dill-potato-soup-83908 (may not work)