Cheesy Potato Soup

This only makes two servings, so I usually quadruple it so we have plenty for leftovers. It is a no-fail recipe, whether you use skim milk or whole.

2 tablespoons onion
1 1/2 tablespoons butter
1/2 teaspoon salt
3 tablespoons flour
1 cup milk
1/4 cup chicken broth
1 cup pre-cooked potatoes
1/4 cup shredded cheese

Saute onion in butter until tender. Stir in flour and salt. Remove from heat. Gradually add in milk; cook and stir over medium heat until thick. Add remaining ingredients. Stir over low heat until warmed through.

I always cook carrots with the potatoes to make it a bit healthier. You can add corn or any other veggies you like. It's also good sprinkled with crumbled bacon.