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The classic cheddar cheese soup in OAMC format!

4 1/2 cups diced white/yellow potatoes
3 cups yellow onions, diced
3 cups water
6 cups consomme
3/4 lb shredded cheddar cheese
1 1/2 cups cream

Bring water to a boil in sauce pan, adding potatoes and onions. Simmer ten minutes or until vegetables are tender. Remove from heat and puree vegetables in a food processor or blender. Then add consomme, cheddar cheese and cream until fairly smooth. Freeze in single serving sizes or in a family size.

On cooking day:
Defrost, heat and serve!