SOUP:

5 lb. bag of potatoes
2 medium yellow onions
2 small pkgs. Hormel real bacon bits (not the crunchy bacon bits)
1 (2 lb.) block Velveeta cheese, cut into cubes
1/3 cup milk

SEASONINGS:

salt and pepper
garlic powder

GARNISH (OPTIONAL):

dairy sour cream
shredded cheddar cheese
diced green onions

Peel and cut potatoes. Chop onion. Boil until potatoes are tender. Drain the water (but keep the water from the potatoes).

Do NOT mash the potatoes ~ Put potatoes back into pot.

Add your bacon bits and stir in well. Then cut up the Velveeta cheese into the potatoes. Add the milk and some of the potato stock water - slowly - to get this soup as soupy as you'd like. Cook on low heat until all the cheese is melted.

Stir in seasonings to desired flavor.

Serve hot, with crackers or cornbread. Garnish as desired.

Submitted by: Jennifer Hooks