Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 tablespoon | Dried onion flakes |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Pepper |
| 2 | Chicken bouillon cubes |
| 1 cup | Water |
| 1 can | (10.75-oz) cream potato soup |
| 1 | Soup can milk |
| ¾ cup | Grated cheddar cheese |
Melt butter in saucepan, add onion, cornstarch pepper, bouillon cubes and water. Bring to boil, stirring frequently. Reduce heat, add potato soup and milk. Cook slowly 10-15 minutes. Stir in cheese and simmer until cheese melts.
BUDDY & MITZI MCKINNEY
SAN ANGELO, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .