3 med. potatoes, chopped (2 c.)
1 lg. onion, chopped (1 c.)
1 1/2 c. water
3 tsp. instant chicken bouillon
8 oz. Velveeta cheese, cut up
1/4 c. bacon bits

Heat potatoes, onion, water and bouillon to a boil. Cover and cook until potatoes are tender, about 10 minutes. Place in blender container; add cheese. Cover and blend on high until uniform consistency. Sprinkle each serving with 1 tbsp. bacon bits.