Cheesy Potato Soup From the Kitchen of: Cindy Yoder

Cheesy Potato Soup
From the Kitchen of: Cindy Yoder

  INGREDIENTS
  3 c. diced, pared potatoes
  1/2 c. diced onion
  1 1/2 c. water
  2-3 chicken bouillon cubes
  1/2 tsp. salt
  2 c. milk, divided
  1/2 - 1 c. sour cream
  2 T. flour
  8 oz. Velveeta Cheese
  1/4 tsp. pepper
  Combine potatoes, onion, water, bouillon cubes, salt and pepper in a large saucepan.  
  Cover and cook for about 15 minutes or until potatoes are tender, not mushy.  Add 1
  cup milk; heat.  Mix sour cream, flour and remaining milk together.  Stir sour cream
  mixture into soup base, gradually.  Cook over low heat, stirring constantly until
  thickened.  Add cheese and stir until melted.  Can be served with bacon bits on top.