Baked Potato Soup - cooking recipe

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

Preparation

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