Cheesy Bacon Potato Soup

Ingredients

• 8 c. 1” inch peeled potatoes
• 2 c. diced carrots, peeled
• 1 Large Onion, chopped
• 12 Bullion Cubes
• 12 C HOT Water
• 3 Sticks Butter
• 1 15 oz jar Cheese Whiz
• 1 1/2 C Flour
• 1 (3oz) Package Real Bacon Bits by Oscar Mayer

Instructions

• Peel and chop the vegetables. Place them in a large pot filled with water. Bring to a boil and cook until crisp tender. When they are done pour them into a strainer to get rid of the water.
• In a separate large soup pot melt the butter over medium heat. Make sure it’s large as it makes a lot of soup!
• When the butter has melted, add your flour. Whisk until it is a silky smooth mixture.
• Add your 12 cups hot water. Then add the bullion cubes.
• Stir the mixture until it starts to thicken up. When the soup has thickened add the jar of cheese whiz. Stir to incorporate. Add your cooked veggies.

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