1 med. onion, finely chopped
3 tbsp. butter
1 clove garlic, finely chopped
1 c. mashed potatoes (instant may be used)
1 c. chicken broth
2 c. milk
1 c. grated Cheddar cheese
Salt and pepper
5 drops Tabasco sauce
3 tbsp. chopped parsley

In a 2 quart saucepan, melt the butter. Saute the onion over low heat for 2 minutes.

Add the garlic. Cook 3 minutes more.

Add the mashed potatoes, broth and milk. Stir over medium heat until smooth. Simmer an additional 8 minutes.

Add the grated Cheddar cheese and the Tabasco sauce. Stir gently until the cheese is melted and soup is hot.

Add salt and pepper to taste. Sprinkle with parsley. Serve. Makes 4 servings.

Good served with crusty garlic toast or French bread.

Tips: The sharper and more aged the cheese, the better the flavor of the soup. Do not try this recipe with processed cheese or you'll have a pretty sticky mess.