INGREDIENTS

1. 2largepotatoes, peeled and chopped
2. 2cupswater
3. 1tablespoonchicken bouillon granules
4. 1/4cupbutter
5. 4ouncesVelveeta cheese, chopped
6. 1cupsour cream
7. 1/8cup finely choppedonions
8. 1/8cup finely choppedcelery, optional
9. salt, to taste
10. pepper, to taste
11. 3slices crisp-friedbacon, crumbled
12. chives, chopped

DIRECTIONS

1. Combine potatoes, water and bouillon granules in a soup pot.
2. ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
3. Cook, covered, until potatoes are tender.
4. Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
5. Heat until cheese melts, stirring frequently.
6. Ladle into soup bowls.
7. Sprinkle with bacon and chives on top.