Ingredients:
5 -6 medium potatoes
1/2 cup green onions, chopped
1 -2 bouillon cubes, to taste
1 (10 1/2 ounce) cans cream of chicken soup
salt & pepper, to taste
Velveeta cheese, to taste
Directions:
Peel and dice potatoes.
Boil in water (slightly covering potatoes).
Add chopped onion and bouillon.
When potatoes are soft, drain a small amount of water to desired thickness (set aside the drained water in case you want to add any back at the end).
Slightly mash potatoes – they can still be a little chunky.
Add cream-of-chicken soup.
Add salt and pepper, to taste.
Over low heat, stir in chucks of Velveeta cheese until smooth.
Soup should be thick.
Enjoy!
Note: For a variation, add a little cooked, cut-up broccoli.
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.