Potato Cheese Soup

This was fast to make. About 25 minutes. That's fast for me anyway!
Saute together:
2 diced medium onions
1/4 cup butter or margarine

Add to the onions:
2 cups (1 can) chicken broth
5 peeled, diced, large potatoes [I like to dice them small for this soup.]
1/2 teaspoon salt
pepper

Boil until the potatoes are done, about 15 minutes. Then add:
1 cup milk
1 8 oz. Velveeta cheese, cut into chunks

Cook milk and cheese just until the cheese melts. Serves about 7 cups.

Note: Don't leave the pot alone while the potatoes are cooking. Stir it occasionally. Mine burned a little because I did that.

I really liked this soup, and it was pretty much gone by the next day.

Courtesy JoAnn Stevens Liddle's Family & Friends Cookbook.