6 medium potatoes, cut up and boiled
1/4 block (large) Velveeta cheese
8 oz. sour cream
8 oz. cream cheese
small onion, diced
bacon bits
1/2 tsp. garlic powder

Melt Velveeta, sour cream and cream cheese in a saucepan over low heat, stirring constantly. Add potato pieces and chopped onion. Stir to mix well. Add bacon bits, garlic powder, salt and pepper (to taste). Place in crock-pot. Simmer several hours. Soup may be thinned to desired consistency with milk or half and half. Serve with cornbread.