2 c. finely chopped potatoes
1 c. chopped onion
1/2 c. hot water
2 tsp. instant chicken bouillon
8 oz. Velveeta cheese, cut up
1 c. hot water

Place potatoes, onion, 1/2 cup hot water and bouillon in 2 quart casserole. Cover tightly and microwave on high 3 minutes; stir. Cover and microwave until potatoes are tender, 3-5 minutes.

Put potato mixture in blender; add cheese and 1 cup hot water. Blend on high speed about 45 seconds. Pour back into casserole. Cover and microwave on high about 1-2 minutes. Serve with croutons if desired.