Ingredients
5 lbs. red potatoes
6 13 oz. cans fat free chicken broth
1 large yellow onion
1/4 lb. light processed cheese (velveeta)
salt
white pepper
Preparation
Add peeled potatoes and peeled whole onion to chicken broth. Bring to boil and simmer until potatoes are tender, about 35 minutes. (Simmer longer for smoother soup, less for chunkier) Use potato masher to break up potatoes and onion to desired consistency. Cut cheese into cubes and add to soup, stirring until melted. Season with salt and white peper to taste. Garnish with fresh chives.
