Ingredients
-
2 large potatoes, peeled and chopped
-
2 cups water
-
1 tablespoon chicken bouillon granule
-
1/4 cup butter
-
4 ounces Velveeta cheese, chopped
-
1 cup sour cream
-
1/8 cup finely chopped onion
-
1/8 cup finely chopped celery, optional
-
salt, to taste
-
pepper, to taste
-
3 slices crisp-fried bacon, crumbled
-
chives, chopped
Instructions
- Combine potatoes, water and bouillon granules in a soup pot.
- ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
- Cook, covered, until potatoes are tender.
- Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
- Heat until cheese melts, stirring frequently.
- Ladle into soup bowls.
- Sprinkle with bacon and chives on top.