{Tina's Cheesy Potato Soup}

This is a large recipe, great for big families or leftovers!
 ( you can halve it)

8 Cups Water (salted to taste, remembering your bouillion & cheeses will be salty)

1 teaspoon garlic powder

1-2 teaspoons dried parsley

1/4 cup diced onion

Butter (to taste)

2 teaspoons of powdered chicken bouillon

(or 1 can of chicken broth. If you use this, only use 7 cups of water)

Stir together in a large pot.

Add in 3-4 cups peeled, diced potatoes (depending on how many potatoes you want in your soup)

Bring to a boil, turn to medium, and let boil until potatoes are tender.

Once they are tender, add 1/4 cup flour to 1 cup water in a bowl/measuring cup/etc. Mix together until smooth. Slowly pour this into your soup.

(You can use more/less flour. This will make your soup thick and hearty.)

Turn the heat down.  Do not let boil after the cheese is added.

Add in 2-3 cups of processed cheese food (aka Velveeta)

( Feel free to use other cheese, but I have tried the lot and always end up back at Velveeta)

After that is melted, I throw in a couple handfuls of whatever cheeses I have in the fridge (which is usually mozzarella & mild cheddar)

Let melt.

This is most delicious with toppings of green onion, crumbled bacon, sour cream, and more cheese.

Serve this up with a salad, my Red Lobster Clone Biscuits or a nice crusty bread & it's a tasty meal.

Original recipe at http://sugarbeanbakers.blogspot.com/2012/06/cheesy-potato-soup.html