2 lb. potatoes
Longhorn or milk cheddar cheese
2 1/2 tbsp. flour
2 1/2 tbsp. butter
Onion
Salt and pepper
Vinegar

Peel and boil 2 large potatoes; drain when done and save water. Mash potatoes well; add water they were boiled in (add more liquid if needed) and salt and pepper to taste.

Next, brown 2 1/2 tablespoons flour in 2 1/2 tablespoons butter by stirring constantly. Add browned mixture to potatoes and water. Stir as you boil it together for 2-3 minutes.

Cut longhorn or mild cheddar cheese in cubes to fit soup bowl by 1/3. Cover cheese with potato soup. Dice onion on top and sprinkle with a few drops of vinegar.