Potato Soup

By Yvette-2

Ingredients

• 1 lb. bacon
• 3 c. chicken broth
• 3 chicken bouillon cubes
• 15 potatoes
• 1 pint half and half
• 2 packages 3 mexican cheese
• sour cream
• seasoning to taste
• green onions

Preparation

Step 1

Brown bacon, drain and crumble, set aside. In pot, boil water with bouillon cubes until melted. Add potatoes and onion tops. Cook until potatoes start to get soft. Mash half of potatoes and leave others whole. Pour in half and half and one package of cheese. Cook until thickened. Serve in a bowl with sour cream, bacon and cheese.