1 lg. potato
2 beef bouillon cubes
2 c. milk
1 c. light cream
3 tbsp. flour
2 tbsp. butter
1/2 lb. grated Cheddar cheese
1 tbsp. grated onion
1/8 tsp. paprika
1/8 tsp. Worcestershire sauce
1/2 tsp. salt
1 tbsp. parsley

Cut potato and cook in water. Drain and save 1 cup water. Mash potato and add water, bouillon, milk and cream. Heat and stir. Melt butter and blend in flour in saucepan. Blend into soup. Stir soup until thickened and starts to boil. Reduce heat. Simmer 2-3 minutes. Add cheese, onion and seasonings.