2 c. finely chopped potatoes, about 2 med.
1 c. chopped onion, (about 1)
1/2 c. hot water
2 tsp. instant chicken bouillon
8 oz. process cheese spread loaf, cut up
1 c. hot water
1/4 c. imitation bacon

1. Place potatoes, onion, 1/2 cup hot water and the chicken bouillon in 2 quart casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until potatoes are tender, 3 to 5 minutes longer.

2. Place potato mixture in blender container; add cheese and 1 cup hot water. Cover and blend on high speed until uniform consistency, about 45 seconds. Pour soup into casserole dish. Cover tightly and microwave on high (100%) until hot, 1 to 2 minutes. Stir in small amount of hot water for thinner consistency if desired. Sprinkle each serving with 1 tablespoon imitation bacon. Garnish with snipped parsley if desired.