Recipe

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• 3 -4 medium potatoes, finely diced (i prefer 5-6)
• 1 small onion, finely chopped
• 1/4 tsp garlic powder
• 2 tbsp dill weed
• 2 tbsp parsley, dried
• 4 cups water
• salt & pepper
• 4 chicken bouillon cubes
• 8 oz velveeta reduced fat cheese product
• 1/2 cup light butter
• 1 -2 cup instant potato flakes
• 2 -4 cups milk, warm

• 1 Bring the first 8 ingredients to boil, reduce to simmer.
• 2 Cook until mushy, about 15 minutes.
• 3 Add the Velveeta and butter.
• 4 Heat should be low, stir until both cheese and butter are melted.
• 5 Thicken with instant potato flakes.
• 6 Thin to desired consistency with warm milk.
• 7 To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
• 8 Replace sweet basil for dill weed.