2-3 large potatoes, peeled and sliced or cubed
1/4 cup chopped onions
6 tablespoons butter or margarine
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
14 oz. can chicken broth
1-1/2 cups milk
1 cup shredded cheese
In a large pot, cook the potatoes in water until tender, approximately 20 minutes. Drain. In the same pot, saute the onions in butter until soft. Stir in flour, salt and pepper; gradually add milk stirring constantly until thickened. Gently stir in cooked potatoes. Add can of chicken broth and shredded cheese. Stir until cheese is melted. Serve in soup bowls with additional shredded cheese and bacon bits on top.
Cooking broccoli or carrots with the potatoes only enhances the flavor of the soup. The 1 cup shredded cheese can be replaced by 1/2 package of 8 ounce Velveeta cheese.