Cheesy Potato Soup
submitted by Abbie Whitington

2 ½ lbs. potatoes (about 10)
1 quart milk
1/4 c. chopped onion
1 c. sour cream
2 cans cream of mushroom soup
Butter, salt and pepper to taste
1 - 8oz jar Cheez Whiz (I use a 16 oz jar for more cheese flavor)

Cut up potatoes and place in large pan with water to cover potatoes and onions.
Cook until potatoes and onions are done. Drain. Add rest of ingredients and heat through.