Potato-Cheese Soup

• 3 medium potatoes, peeled and cut up
• 1 c. water
• 1 small onion, finely chopped
• 1 tsp. instant chicken bouillon granules
• 3 Tbsp. margarine
• 2 Tbsp. snipped parsley
• 1 Tbsp. chopped pimento
• 1 Tbsp. plain flour
• 1/8 tsp. pepper
• dash of hot sauce
• 1 c. shredded Cheddar cheese or Monterey Jack cheese with jalapeno peppers

1. In large saucepan combine potatoes, water, onion and chicken bouillon granules.
2. Bring to boiling; reduce heat.
3. Cover and cook over medium-high heat about 20 minutes until potatoes are tender. Transfer to blender; cover and blend until smooth.
4. Remove mixture and add enough skim milk to make 5 cups.
5. Return mixture to saucepan.
6. In small saucepan melt margarine.
7. Stir in parsley, pimento, flour, pepper and hot pepper sauce.
8. Stir into potato mixture.
9. Cook and stir until thick and bubbly.
10. Add cheese; cook and stir until cheese melts.

potatoes, water, onion, instant chicken, margarine, parsley, pimento, flour, pepper, hot sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600013 (may not work)