4 potatoes, peeled and cubed
15 ounces evaporated skim milk
1 can cream of chicken soup
1/4 cup chopped onions
1 cup shredded cheddar cheese
Boil peeled and cubed potatoes until tender. Drain. Add evaporated milk, soup and onion and cook until onions are tender. Add cheese and cook over low heat until melted.
Servings: 6
