From the Kitchen of Sandy Tipton
4 or 5 medium potatoes, cooked and mashed
1 onion, chopped and cooked with the Potatoes
3-4 cups water (use potato water to save nutrients)
1 t. salt
½ C. milk
½ -1 cup cheese (Monterey Jack and Cheddar)
Combine all ingredients and heat until the cheese is melted and soup is bubbly.