Great recipe! I covered the potatoes with chicken broth, cut up the onion and let it simmer. Save yourself some steps, no need to sautee the onion first, or even strain the onions out. They will be well blended by the time the soup is done. I did not use flour, if you let it simmer enough, it will thicken up nicely. I mashed up the potatoes right in the pot, so I had a nice mix of mashed/cubed potatoes. I almost skipped the milk, like some suggest-but after tasting it before/after it really needs the milk to get the right flavor/consistency! I cut back on the cheese to about 3/4...this recipe was wonderful and even my picky 10 year old loved it. I almost skipped on adding the velveeta-I didn't want a cheesy soup-but I swear this is the "secret" ingredient in potato soup. Very delicious!!