Creamy Potato Soup - cooking recipe

Ingredients

2 qt. water
4 c. cubed potatoes
1/4 jar chicken bouillon
1 medium onion, diced
2 cans chicken broth
1 lb. Velveeta cheese
salt to taste
1/2 c. cornstarch
3/4 c. water

Preparation

Boil water with bouillon, onions and potatoes until potatoes are done.
Add chicken broth; cook until it boils.
Pinch Velveeta piece by piece and add slowly to soup.
Use wisp to blend Velveeta into soup.
Dissolve cornstarch in 3/4 cup water.
Add to soup to thicken.