Every Monday at our house is soup night. I typically make the soup Sunday morning and then just heat it up on Monday. This is my recipe for potato soup.
1 bag Oreida Steam and Mash potatoes
2 cans of Vegetable broth
1 Vidala onion, chopped
2 cups of shredded cheddar
2 tbs Dijon Mustard
Put potatoes and onions in medium size pot.
Pour in vegetable broth and add 2 tbs Dijon mustard. Stir everything together and bring to a simmer. Simmer for 15 minutes.
Add 2 cups of shredded cheddar and stir in. (I usually save a little of the two cups for garnish.)
Let simmer for about 15 minutes more and that's it! The longer it simmers, the thinner the soup gets. If you want a thicker soup add less broth and don't simmer as long.
You can substitute chicken broth for the vegetable broth and you can also peel potatoes and make mashed potatoes from scratch if you like. This soup also freezes well. I sometimes double the recipe and freeze half for later.