Ingredients
2 tablespoons butter1 medium onion, chopped6 medium potatoes, peeled and cubed5 cups water2 cups 2% milk1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 teaspoon garlic salt1/8 teaspoon pepper12 ounces Velveeta, cubedMinced fresh parsley
Preparation
Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
