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Submitted by: Vicky Long from Union City, TN
Originally shared on the web 10/22/2020

9 c. redskin potatoes, peeled if desired and cubed
1 onion, chopped
3 10-1/2 oz. cans chicken broth
2 c. water
2.8-oz. pkg. real bacon bits
2/3 c. butter
2 T. fresh chives or parsley, chopped
2 t. salt
2 t. pepper
1/2 c. milk
1/2 c. all-purpose flour
16-oz. pkg. pasteurized process cheese, cubed
16-oz. container sour cream

In a large stockpot, combine potatoes, onion, chicken broth, water, bacon bits, butter, chives or parsley, salt and pepper. Simmer over medium heat for about 15 minutes, stirring occasionally, until potatoes are tender. In a small bowl, whisk together milk and flour. Add to soup and bring to a boil, stirring often. Remove from heat; add cheese. Cover and let stand for 3 to 4 minutes. Stir until cheese is completely melted; add sour cream and stir until blended. Makes 8 servings.