10 lbs. Russet potatoes, peeled and diced
1 onion, diced
1 lb. bacon, diced
3 chicken bouillon cubes
1 tbsp. Montreal steak seasoning
1 quart half and half
1 cube butter
1/2 of a large block Velveeta cheese
salt and pepper, to taste
potato flakes (instant potatoes) for thickening

Peel potatoes and place in a pot of water, covering potatoes completely with water and boil until nearly done.

Place bacon and diced onion into a skillet and cook bacon well.

Turn off heat when bacon is done, and drain, then add bouillon cubes, steak seasoning and some salt and pepper to pan.

Add 2 cups BOILING water to bouillon pan and let set until potatoes are soft and almost done cooking.

Do not drain the potatoes!!

When bouillon and bacon are done, add to potatoes, place heat on medium to continue cooking.

Add butter, half and half, and salt and pepper, to taste.

Dice cheese into cubes and drop into soup, stirring constantly.

The soup should be a very thin consistency at this point. Add potato flakes/instant potatoes to the pot mixing thoroughly so there will be no lumps, until desired thickness is made.

Serve with hot rolls and salad for a tasty meal!

Serves 6 or more.

Submitted by: April