Cheese Potato Soup - cooking recipe

Ingredients

3 medium potatoes, chopped (about 2 c.)
1 large onion, chopped (about 1 c.)
1 1/2 c. water
2 tsp. instant chicken bouillon
8 oz. Process cheese spread loaf, cut up
1/4 c. imitation bacon

Preparation

Heat potatoes, onion, water and instant bouillon to boiling in 2-quart saucepan.
Cover and cook until potatoes are tender, about 10 minutes.
Place in blender container; add cheese.
Cover and blend on high speed until uniform consistency.
Sprinkle each serving with 1 tablespoon imitation bacon.
Makes 4 servings.