Potato Cheese Soup

2 Tbsp. Butter or Margarine 3 Tbsp. Flour 1 1/2 cups milk 1 1/2 c. chicken broth (1 1/2 cup water + 1 1/2 tsp. chicken bouillon granules) 2 medium potatoes, peeled and diced 2 Tbsp. minced onion 1 cup grated cheddar cheese

1. Melt butter and flour together in saucepan over medium heat.

2. When mixed well and bubbling, take off the heat and pour in the milk.

3. Place pan back on medium heat, and stir until thickened and boiling.

4. Boil for about 10 seconds and remove from heat (this is a white sauce).

5. In a separate pan, combine the broth, diced potatoes, and onion. Bring to boiling, reduced heat to low, cover and cook about 15 minutes until potatoes are soft.

6. When the two pans are done, combine potatoes, broth and white sauce. Mix well. Stir in the cheese. Season with salt and pepper as needed.