12 lg. spuds, peeled and cubed
2 chicken bouillon cubes
1/2 stick butter
2 c. sour cream
1/2 lb. Velveeta cheese
Green onion (optional)
Parsley (optional)
Crisp bacon (optional)

Cover potatoes with water and salt (to taste); add bouillon cubes when starts to boil. Cook until tender and do not drain water. Add butter, sour cream and cheese. Stir until cheese melts.

Optional: Sprinkle soup with onion, parsley or bacon if desired.