12 to 18 oz. Cheez Whiz
2 cans cream of chicken-mushroom soup
8 to 12 potatoes
1 onion
salt and pepper to taste
3 to 4 c. milk

In 4-quart pot, add chunked potatoes and onion. Cover with water and cook. Stir all other ingredients together in pot, warming slightly to blend well. Add to potatoes and onions and water. Heat slowly, stirring often. Add milk if it's too thick. Refrigerate leftovers (5 to 7 days).