2 c. diced raw potatoes
3 tbsp. chopped onion
3 c. water
2 c. milk
3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. black pepper
1 c. grated cheese
1 tbsp. parsley

Cook potatoes and onion in water until tender; do not drain. Melt butter in another saucepan; stir in flour, salt, black pepper, cheese and milk and cook until smooth and thickened. Add cheese sauce to potatoes and onion; stir to mix.

Sprinkle with parsley. (If soup is too thin, add a few instant potatoes to thicken.) Do not boil.