6 to 8 lg. potatoes, peeled and diced
1 med. size yellow onion, diced
Salt and pepper to taste
Red pepper (optional)
1 lb. Velveeta cheese, cut into chunks
1/2 gal. milk
3/4 stick butter
20 to 25 saltines, crumbled

Cook potatoes and onion in salted water until tender; drain. Lightly mash potatoes and onions. Pour mixture into Dutch oven and add milk, butter and the seasonings to taste. Cook on medium heat (be careful not to burn milk). Stir often to make sure potatoes are not sticking to bottom of pot.

Cook for 10 to 15 minutes. Add cheese and crumbled saltines. The saltines add salt and thicken the soup. If you like your soup thick, use all of the saltines; if not, add a few at a time until desired consistency is reached. Cook until cheese melts.