Stuffed Potato Soup

• 4 c. cubed potatoes, scrubbed and unpeeled
• 4 c. water
• 2/3 c. chopped onion
• 1/4 c. roasted garlic butter (Land O' Lakes)
• 1/4 c. butter or margarine
• 4 strips bacon, fried crisp and crumbled
• 3/4 tsp. salt (or to taste)
• 1/2 tsp. coarsely ground black pepper
• 1 c. half and half
• 2 Tbsp. dried chives
• 2/3 c. processed cheese spread
• 2/3 c. sour cream
• 1 Tbsp. flour

1. Combine potatoes, water, onions, garlic butter, regular butter, bacon, salt, and black pepper in large soup pot.
2. Cook until potatoes are tender but not mushy. Add half and half, chives, and cheese spread.
3. Cook until cheese is completely melted.
4. Combine sour cream and flour in small bowl and mix well. Reduce heat to low and stir in sour cream mixture.
5. Continue cooking until soup begins to thicken.
6. Makes about 6 servings.

potatoes, water, onion, garlic butter, butter, bacon, salt, ground black pepper, chives, processed cheese spread, sour cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97598 (may not work)