Cheese-Potato Soup - cooking recipe

Ingredients

6 medium potatoes, peeled and cut in quarters
2 large onions, chopped
2 carrots, sliced
4 tsp. instant chicken bouillon
3 c. water
16 oz. Velveeta, cut into 1-inch squares

Preparation

Heat potatoes, onions, carrots, bouillon and water to boiling. Cover and cook until potatoes are tender, about 15 minutes.
With potatoes, onions and carrots still in water, mash them with a potato masher.
Add cheese slowly, stirring until it's all melted. Serves 6 to 8.