1 lg. potato, diced
1 sm. onion, diced
1/3 c. Velveeta cheese
2 c. whole milk
Salt and pepper to taste
1 tbsp. butter; optional

Cook potato and onion until very tender in smallest amount of water possible. Cut Velveeta cheese into small pieces and add milk. Simmer for 5 minutes but do not boil. Salt and pepper to taste. Serves 2.

Serving for 25:
3 qt. diced potatoes
1 qt. diced onion
1 (3 lb.) loaf Velveeta cheese
1 1/2 to 2 gallons whole milk
Salt and pepper to taste

Cook potatoes and onions well. Continue as above for larger quantity.