Cook and stir onion in butter in large saucepan on med-high heat until tender. Stir in water, broth, potatoes, and pepper; heat thoroughly. Add Velveeta, stir on low until melted. Serve with fresh bacon bits, sour cream or fresh parsley if desired.
Originally Submitted
4/30/2013
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You can add this CHEESEY BAKED POTATO SOUP recipe to your own private DesktopCookbook.
