5 lb. potatoes
2 medium onions
1/4 stick butter
4 tsp. salt (may need to cut back on salt) or salt to taste
2 tsp. garlic salt
3 oz. (1/3 c.) sherry (optional)
1 tsp. pepper
32 oz. Velveeta cheese

Peel and dice potatoes. Place in saucepan and add enough water to completely cover by 1/2-inch. Bring to slow boil and cook approximately 45 minutes. Add butter, seasonings and wine. If soup appears too thin, add a can of potato soup or a small amount of instant mashed potatoes until mixture reaches desired consistency. When all is blended together, add cheese, which has been cut into small pieces. Mix until cheese has completely melted and serve hot.