1/2 c. diced bacon
1 med. onion, chopped
1 1/2 tbsp. flour
3 c. chicken bouillon broth
3 med. potatoes, diced
1/2 c. sour cream
1 c. sharp cheddar cheese
Parsley

Saute bacon until crisp. Add onions, cook until tender. Stir in flour until smooth. Add broth and potatoes. Cook about 1 hour until potatoes are done. Add small amount of broth to sour cream, then add sour cream, cheese and parsley to soup. Cook until cheese melts.