Cheesy Potato Soup

(Serves 16)

• 2 large onions
• 12 potatoes, diced
• 8 c water
• 1 Tbs salt
• 1/2 tsp pepper
• 1/2 gallon milk
• 3 Tbs cornstarch (or 6 Tbs flour)
• 1 lb shredded cheddar cheese

1. In a large stock pot, saute the onions until they are translucent.
2. Add the diced potatoes, water, salt and pepper. Cook until tender, about 10 minutes. Do not over-cook.
3. Add the milk, reserving 1/2 cup. Heat through.
4. Dissolve the cornstarch/flour in the reserved milk. Add to the soup and bring just to a simmer.
5. Melt in cheddar cheese.