Creamy Potato Soup

7 or 8 medium potatoes, peeled and chopped

1 can cream of onion soup (or any cream of soup)

3 T butter

3 T flour

1 1/2 cup heavy cream

1 c white wine OR 1 bottle of Shiner

1 1/2 cup of broth or potato water

1 1/2 tsp salt

1 1/2 tsp red pepper flakes

1/2 tsp dill weed

2 cups grated cheese (I use a white cheddar)

Peel & chop potatoes, cover with water and boil until soft (20 minutes). Drain potatoes, reserving the liquid. In saucepan, melt butter. Stir in flour and onion soup. Stir in wine, cream, potato liquid (or broth), and spices. Add cooked potatoes. Use an immersion blender to puree potatoes for a smooth soup or use a potato masher for a chunkier soup. Bring soup to a boil, stirring occasionally. Reduce heat, add cheese and stir until fully melted and incorporated into the soup.