Easy Potato Soup

This comes from an awesome cookbook, Betty Crocker's "4 Ingredient-Dinners" which my sister purchased for me one Christmas (I think I asked for "some kind of 'cooking for dummies' or 'super-easy cooking' book")  I have altered it slightly, but it is basically the same recipe.

It goes like this:

1 32-oz carton of chicken broth (Anne calls it 'chicken brock')
3 medium potatoes, washed and diced (no need to peel)
2 cups milk
1 1/2 cups shredded cheddar cheese

Put chicken broth and potatoes in a large pot.  Bring to a boil, then reduce to a simmer.  Cook for approximately 15 minutes or until potatoes are tender.  (You can boil potatoes, right?  Not hard.) (As Rachael Ray says--the smaller you dice, the faster it cooks).

Over low heat, mash the potatoes slightly to create a rough texture.  Stir in the milk, then slowly add the cheese, stirring until it is all melted.  Add salt and pepper to taste; garnish with green onions if you are fancy.

Sam and I both thought this was very good and very easy to prepare.  The kids had more fun crushing saltines into their bowl than actually eating, but Sambo did get a few good bites in.  Anne, as always, had to be coerced into taking the mandatory 3 bites.  Girl loves to cook, hates to eat.  Go figure.