Mama’s Southern Potato Soup

5 lb bag Potatoes (Idaho potatoes)

Half a gallon half & half

Half big block velveeta cheese

Pepper

Garlic powder

Small can of cream of mushroom soup

Cut potatoes in cubes, use just enough water to cover potatoes. When done drain potatoes, add half block of velveeta cheese, add half & half, heat on low until melted. With potato masher, mash potatoes leave small chunks. Once melted add soup. Pepper and garlic powder to taste. Add salt if needed.

Hint: taste before adding in salt.

Serve with cornbread muffins