Cheesy Bacon Potato Soup


6 Large Potatoes
1 Large Onion (I used dried onion, as we are not big fans of onion!)
7 Large Carrots (I skimped on this as Jason doesn't love these either!)
12 C HOT Water
12 Chicken Bullion Cubes
3 Sticks Butter
1 1/2 C Flour
1 16 oz jar Cheese Whiz
1 (3oz) Package Real Bacon Bits by Oscar Mayer

1. 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.

2. In a separate LARGE soup pot melt the butter over medium heat. Make sure it's large as it makes a TON of soup!

3. When the butter has melted, add your flour. Stir it in really well with a whisk. It will make a silky smooth mixture.

4. Add your 12 cups hot water. I just use my hottest tap water, you don't need it to be boiling.

5. Add the bullion cubes.

6. Stir the mixture until it starts to thicken up. It shouldn't take long. Adding hot water helps cut down on the thickening time.

7. When the soup has thickened add the jar of cheese whiz. Stir to incorporate.
8. Add your cooked veggies. (Do not add any of the water you used to cook them in.) That's it! Enjoy!