8 med. potatoes, diced
1 qt. water
1 (14 oz.) can chicken broth
1 c. dry non-dairy creamer
1 med. onion, chopped & sauteed in 1/4 stick butter
2 c. grated cheddar cheese (optional)
Salt & pepper to taste

Combine ingredients. Bring to a boil. Reduce heat. Simmer until potatoes are tender. Then add:

1/2 c. milk
1/4 c. cornstarch

Dissolve cornstarch in milk before adding to soup mixture. Simmer an additional 15 minutes.