Cream of Potato Soup (1)

6 med. potatoes
1 carrot, chopped
1/2 pkg. onion soup
1 beef bouillon
1 c. Cheddar cheese
Milk, to thin

Cook potatoes and carrot until done. (Do not salt until last, if needed.) Add onion soup and bouillon cube. Cook 10 minutes. Add Cheddar cheese and milk to desired thinness. Cook slightly and put into blender. Reheat to serve.

Clarice Schmidt