Sour Cream Potato Soupreme

Submitted By: Jewell Shouse

Ingredients

• 3 cups Irish potatoes, diced
• 1/2 cup onion, finely chopped
• 1/3 cup celery, finely chopped
• 2 chicken bouillon cubes
• 3 cups water
• 3 tablespoons flour
• 1 cup sour cream
• 3 tablespoons butter or margarine

11/2 teaspoons salt

1/2 teaspoon black pepper

3 cups Velveeta cheese, coarsely shredded

2 cups milk

3/4 cup Cheddar cheese, finely shredded

6 slices bacon, cooked crisp and crumbled

Instructions

In a medium-sized covered pan, cook potatoes, onion, celery, and bouillon cubes in water until potatoes are tender. Reduce heat. Stir flour into sour cream until smooth. Add sour cream mixture, butter, salt, pepper, and Velveeta cheese to cooked vegetables. Stir well.
Cook until thickened and cheese is melted. Add milk and stir. Heat thoroughly but

do not let soup boil after milk is added. Before serving, sprinkle Cheddar cheese and crumbled bacon on top.
Yield: Eight to 12 servings.