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Peel and chop 3-4 onions small. Cook in about half of the broth until done. Peel and chop potatoes (½ small, ½ larger). Put in with onions and add enough broth to just cover potatoes. Season with salt, pepper, garlic and onion salt to taste. Add 1-3T. sugar. Cook until potatoes are tender. Add 1 can of evaporated milk, 3T. butter, 1 pkg. shredded cheddar cheese. Stir. Add 1-2 cups of heavy whipping cream and heat on low, stirring frequently. Tip- I use a Vidalia onion chopper for this recipe.
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