Cheese Potato Soup

This was a complete Grandma creation. She took something she liked and figured out a way to make it “her” way!

ingredients

3 med potatoes, chopped, about 2 cups
1 lg. onion, about 1 cup
1 1/2 cup water
2 tsp instant chicken bouillon
Instead of the chicken bouillon –add seasoning packet from Ramen noodles, to extend the soup break and add the noodles to soup.
8 oz. processed cheese, cut up *Velveeta
1/4 cup crumbled cooked bacon
To add some zing: 1/4 tsp of dried mustard and/or 1/4 tsp dill weed.

directions

Heat potatoes, onion, water and instant chicken bouillon to boiling in a 2 qt. saucepan. Cover and cook until potatoes are tender. (10 min) Place in a blender container and add cheese, blend until uniform consistency, then top with bacon, and shredded cheese (if desired).

Source: Audrey Riehn