Loaded Baked Potato Soup - cooking recipe

Ingredients

9 c. cubed, peeled potatoes (use 1 bag frozen hash browns)
3 cans chicken broth
2 cans water
2/3 c. butter
1 1/2 c. chopped onions
2 Tbsp. chives
2 tsp. salt
1 1/2 tsp. pepper
1 can Oscar Mayer real bacon bits
1 c. flour
2 c. milk
1 lb. Velveeta cheese, cubed
1 (16 oz.) sour cream

Preparation

In stockpot, add first 9 ingredients.
Cook and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk. Stir until smooth.
Add to soup and bring to a boil, stirring often.
Remove pot from heat and add cheese.
Place lid on pot and let sit for 3 or 4 minutes.
Stir until cheese is melted completely.
Add sour cream and stir together until completely blended.