large saucepan (about 3-quart size); potato masher or large fork
Make Home-Style Potato Soup as directed. When soup is finished and very hot, gradually stir in 1 1/2 cups shredded Cheddar cheese until it is melted.
If you refrigerated leftover soup and it seems too thick, just stir in some milk, a little at a time, while reheating it.
Low-Fat or nonfat milk can be used for this potato soup, but whole milk makes the soup a little richer and creamier.
Cut green onions into thin slices, using some of the green part. Throw away the tip with the stringy end.
When potatoes are done, remove from heat, but do not drain. Break potatoes into smaller pieces using a potato masher or large fork.