Great Potato Soup

• 1 (5 lb) bag red potatoes
• 1 lb kielbasa or 1 lb Polish sausage
• 1 large yellow onion
• 1 (16 ounce) package Velveeta cheese
• 1 quart milk, I suggest nothing lighter than 2%
• 3 tablespoons chives

1. Cube Velveeta and meat into bite size pieces, place to the side.
2. Peel and quarter potatoes.
3. Cut onion into pieces no larger than a quarter.
4. Boil potatoes and onions until the potatoes are soft.
5. Pour 1/2 of the water in the potatoes out.
6. Pour milk into pan, add cheese and meat, cover and simmer for 20-30 minutes, stirring frequently.
7. Add chives and continue to simmer for 10 minutes.
8. This soup tastes better the longer it stands and is super the day after it cooks.
9. Be careful as it has a tendency to scorch if you cook it to fast.

red potatoes, kielbasa, yellow onion, velveeta cheese, milk, chives

Taken from www.food.com/recipe/great-potato-soup-138353 (may not work)