|Source||Ann Moore (1998)|
1 hour, 40 minutes
In a large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately. Makes 8 to 10 servings.