This was sent over by a mutual friend for PJ's culinary needs post-surgery. I thought I'd share it.
3 tbsp. butter 1 1/2 tsp salt
3 C. Chicken stock Dash of pepper
1 finely diced onion 1/2 C. Velveeta Cheese
4 C. peeled and cubed potatoes
Heat butter add onion, cook slowly until tender. add stock, potatoes, and seasoning ( I omit salt! the cheese has enough!) Cook covered until tender. Add cheese and continue cooking until cheese melts. Add white sauce.
4 tbsp butter 4 tbsp flour 3 cups milk
Melt butter, stir in flour until smooth and bubbly cook for a few minutes. Add to soup and cool until bubbly stirring often. ( this will thicken soup)