Baked Potato Soup

Description: I got this recipe from one of the mothers from my son's preschool. It's really rich, but belly-filling and kid-friendly! My kids and I tagged this one to be a "Keeper..."

Ingredients:

• 6 -8 large baking potatoes
• 1 (8 ounce) container sour cream
• 1 (8 ounce) box Velveeta cheese, cut in chunks
• 2 chicken bouillon cubes
• 1/2 cup finely shredded cheddar cheese
• 1/4 lb bacon, cooked and broken into bits
• water (to cover potatoes to boil)
• salt & pepper

Steps:

1. Peel and cut potatoes into cubes and place in a large stock pot.
2. Add boullion cubes and cover with water (just enough to cover the potatoes.).
3. Boil until potatoes are fork-tender (about 30-40 minutes), but do not drain.
4. Add Velveeta and stir until melted. Add sour cream, and salt & pepper to taste.
5. Heat until warmed through.
6. Serve topped with grated cheese and bacon bits.