Recipe ingredients and instructions:

In a heavy saucepan, heat 1/4 cup of water to boiling.

Add and stir until dissolved:
1/2 teaspoon Minor's Roasted Onion Flavor Concentrate
1/2 teaspoon Minor's Roasted Mirepoix Concentrate
1 1/4 teaspoon Minor's Mushroom Base
1 1/4 teaspoon Minor's Chicken Broth Base
1 teaspoon Minor's Ham or Bacon Base

Once bases are dissolved in the water, add:
1 3/4 cup water

Bring to boil.

Add:
2 cups diced potatoes*

Cover and boil until potatoes are tender, about 5 minutes.

Reduce heat to low (simmer) and add:
2 cups milk
6 American cheese slices**

Simmer, stirring occasionally, until cheese is melted..

Ladle into bowls and enjoy!.

OPTIONAL: You can top the soup with sliced fresh mushrooms. Or, if you prefer, add them to the broth about 30 seconds before you add the milk (which cools the broth) -- enough time to allow them to "cook" a bit.

NOTE: This soup has the full-bodied flavor you'd expect from one you've simmered all day. It's delicious!

PERSONAL NOTE: As those of you who know me from Chronic-Illness.org, I now have food sensitivities:

*I have to be careful with potatoes. Unless I peel them THICK, they often have a mildewed taste. Wasteful, but it usually works for me.

**I no longer seem to be able to tolerate Kraft American Singles; for me, preservatives in some cheese trigger migraines. I now use shredded mild or medium cheddar cheese in soup.