3 lb. potatoes, scrubbed, baked, then peeled
2 onions, cut into chunks
7 c. chicken broth
3 slices bacon, cooked and chopped into pieces
2 tsp. parsley flakes
4 whole cloves
5 whole peppercorns
dash of thyme
2 tbsp. butter
1 lb. Velveeta cheese
3/4 c. cream
salt to taste

Cube potatoes into small chunks. Place in large pot along with broth, bacon, onions, parsley, cloves and peppercorns. Cook for 1 hour or more until broth is cooked down and thickened adequately. Some of the potato chunks can be removed, mashed and returned to pot, if desired. Add the milk, butter and sour cream mixture and stir well. Cook until warm and of desired thickness. Salt to taste. Add cream to entire pot before serving. Remove peppercorns and cloves. Garnish with grated cheese, bacon bits and green onion tops (sliced thin).