Shared by Jennifer Arnott.

Ingredients:

1 medium onion (or half a large one, which works for me.)
1 tablespoon butter/margarine
1 tablespoon flour
1 10 1/2 oz. can condensed beef broth, or one bouillon cub + 2 1/2 cups water. (or equivalent amount of liquid with flavor.. I used chicken)
1 large potato
1 cup shredded Cheddar cheese. (you can use Montery Jack or Swiss too, it says)
Dash black pepper

Directions:

Peel and thinly slice the onion. Melt the butter or margarine in a medium sized pot over medium heat (my 2.5 quart one did just fine, but I'm not certain I'd trust a 2 quart). Add the onion, cook for 5 minutes or until it softens.Add the flour and stir constantly until it's fully absorbed. Add the broth and turn the heat up to high.

While it's coming to a boil, peel the potato and cut it into 1/2 inch cubes. Add the potato to the pot. It will take the soup a bit longer to boil again. When it's boiling again, turn the soup down to low. Cover, and cook for 20 minutes, or until the potatoes are soft enough to mash.

Turn the heat off and, using the back of a large spoon (or whatever), mash some of the potatoes into the broth. You can leave some in cubes to add texture.

With the heat still off, add the cheese, and stir for 1-2 minute, or until the cheese has melted. Add pepper to season (I didn't, but).