One of the best parts of the recipe is that you can use less or more of each ingredient to your liking.
Peel and rinse potatoes. I used 16 small potatoes for this batch.

Cut into 1/2" thick slices, or cube if you prefer.

Cover with water, making as much as you will need for the broth. Add 1 stick of margarine and onions as you like. For this batch I added 3 small onions, chopped. Occasionally, depending on what's in the veggie crisper, I add diced carrots or celery. Season with salt, pepper, garlic salt...and again any other spices that are to your tasting.

Let the mixture boil on medium for 30-45 minutes. To add a cheesy kick, float slices of American cheese on the top. I used 10 slices for a large pot. It is best to use American as it becomes smooth when melted. I've tried cheddar, mozzarella, provolone and they just seem to clump on the bottom. I add half the slices and let dissolve for about 10 min and stir in, then do the same for the second half of the slices.

Yum! I like the soup best served over refrigerator biscuits or fresh home-made bread!!
