Place the water in an 8 quart stockpot.

Add potatoes and onions cook on high for 30 minutes.

Reduce heat to low.

Take 1 cup of cooked potatoes out and mash that cup potatoes using a fork.

Return mashed potatoes to stock pot (this will thicken your soup.)

Add corn, diced tomatoes, salt, pepper, bouillon cubes, sugar and cooked chicken (I cook my chicken in my crock pot for 3-4 hours on low, then shred)

Cook on low at least an hour.

Add butter 45 minutes before serving.

Freeze leftovers. Yum!