Potato Soup-AR

By nvrsummergirl

Ingredients

• 6-8 potatoes, cubed and peeled
• 3 chicken bouillon cubes
• 1/2 c. onion (or 1 T. minced onion)
• 2 T. parsley flakes (or less)
• 3/4 c. diced celery
• 1 stick butter or margarine
• 8 oz. sour cream
• 8 oz. Velveeta
• 8 strips bacon fried and crumbled

Preparation

Step 1

Put potatoes in a pot and cover with water. Bring to boil. Add soup base, onion, parsley and celery. Cook until potatoes are tender, approx. 30 minutes. Reduce heat and add butter, Velveeta and sour cream (in that order). Stir until cheese is melted. Serve with crumbled bacon.