The Easiest Cheese Potato Soup Ever

5-6 potatoes (peel and dice)
1 medium onion (diced)
4 bullion cubes

Put above ingredients into a soup pan and add enough water to just cover the potatoes. Boil until potatoes are a little over done (about 30 minutes on high). Mash with a potato masher (I like to leave a few larger lumps to remind you there are potatoes in it).

Take off heat and stir in 2 cups medium cheddar cheese and 1 pint sour cream.

Serve with crusty bread and you have a wonderful, fast and delicious dinner perfect for a cold evening.

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