Serves 4.

2 pounds white potatoes, cut into 1-inch cubes
4 cups whole milk
1 cup cream
4 ounces butter
6 ounces Velveeta cheese, cut into chunks
Salt and pepper to taste

Cook potatoes in salted water (just enough to cover) until very tender. Drain the water and add milk, cream and butter and beat with a mixer until smooth. Return to heat and add Velveeta cheese; heat until the cheese melts. Season to taste, and add more cream if needed to thin the soup.

NOTES: Use leftover mashed potatoes if you have them! Sprinkle the top of the soup with chopped chives to serve, if desired.