Potato Cheese Soup

• 2 Tbsp. butter or margarine
• 1/4 cup chopped red onions
• 1-1/2 lb. red potatoes (about 5), peeled, cubed King Sooper's 5 lb For $1.88 thru 02/09
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 can (5 oz.) evaporated milk
• 1 cup water, divided
• 1 Tbsp. flour
• 6 oz. VELVEETA, cut into 1/2-inch cubes

1. Melt butter in large saucepan on medium heat.
2. Add onions; cook and stir 5 min.
3. or until crisp-tender.
4. Add potatoes, chicken broth, milk and 1/2 cup water; cook on medium heat 15 to 18 min.
5. or until potatoes are tender.
6. Mix flour and remaining water until blended.
7. Add to soup; cook and stir until thickened.
8. Add VELVEETA; cook 5 min.
9. or until VELVEETA is melted and soup is well blended, stirring constantly.

butter, red onions, red potatoes, chicken broth, milk, water, flour, velveeta

Taken from www.kraftrecipes.com/recipes/potato-cheese-soup-57941.aspx (may not work)