Loaded Baked Potato Soup

• 9 c. cubed, peeled potatoes (use 1 bag frozen hash browns)
• 3 cans chicken broth
• 2 cans water
• 2/3 c. butter
• 1 1/2 c. chopped onions
• 2 Tbsp. chives
• 2 tsp. salt
• 1 1/2 tsp. pepper
• 1 can Oscar Mayer real bacon bits
• 1 c. flour
• 2 c. milk
• 1 lb. Velveeta cheese, cubed
• 1 (16 oz.) sour cream

1. In stockpot, add first 9 ingredients.
2. Cook and simmer until potatoes are tender, about 15 minutes.
3. Combine flour and milk. Stir until smooth.
4. Add to soup and bring to a boil, stirring often.
5. Remove pot from heat and add cheese.
6. Place lid on pot and let sit for 3 or 4 minutes.
7. Stir until cheese is melted completely.
8. Add sour cream and stir together until completely blended.

potatoes, chicken broth, water, butter, onions, chives, salt, pepper, oscar mayer, flour, milk, velveeta cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4275 (may not work)