4 c. cubed potatoes
1 med. onion, chopped
1/2 stick butter
1/2 tsp. salt
1 tsp. garlic salt
1/4 tsp. black pepper
1 can cream of chicken soup
1/4 lb. Velveeta cheese
2 c. sweet milk

In a Dutch oven saute onion in melted butter until tender. Add cubed potatoes. Barely cover with water. Season with salt, garlic salt and pepper; simmer until potatoes are almost done. Stir in cream of chicken soup and Velveeta cheese (cut in thin slices). Stir until cheese is melted. Add milk and heat through.