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Cream of Potato Soup

10 c. peeled, diced potatoes
1 c. diced ham
1/2 c. minced onion
1/2 c. Velveeta cheese, cubed
1 tbsp. butter


Saute onions and ham in butter in 5 quart Dutch oven. Add potatoes and enough milk to cover. Cook until potatoes are tender, about 45 minutes. Add cheese; mix until cheese is melted.


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