3 med. potatoes, chopped & pared (about 2 c.)
1 c. chopped onion
2 tsp. chicken bouillon
1 1/2 c. water
8 oz. pasteurized process cheese spread loaf, cut up

Heat potatoes, onion, bouillon and water to boiling in 2 quart saucepan. Cover and cook until potatoes are tender, about 10 minutes. Place in blender container, add cheese, cover and blend until uniform consistency. 4 to 5 servings.