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2C Water
1t Salt
1t Pepper
1t Sweet Basil
1 Chicken Bouillon Cube
1 Small Chopped Onion
3C Potatoes, Peeled and Cubed
2C Milk
2T Cornstarch
16 Oz Cubed Velveeta Cheese

Combine water, salt, pepper, bouillon cube, sweet basil, onion
and potatoes. Bring to a boil & cook 12-15 minutes or until
tender. Combine cornstarch and 1/2 C milk. Add to potato mixture
and stir until thick. Add remaining 1 1/2 C of milk slowly and
stir until combined. Add Velveeta cheese, stir until melted.
Remove from heat and let stand 10 minutes. Serves 6-8. Recipe can
be doubled.

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