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Cheese Potato Soup

3 med. potatoes, chopped (about 2 c.)
1 lg. onion, chopped (about 1 c.)
1 1/2 c. water
2 tsp. instant chicken bouillon
8 oz. process cheese spread loaf, cut up
1/4 c. imitation bacon


Heat potatoes, onion, water and instant bouillon to boiling in 2 quart saucepan. Cover and cool until potatoes are tender; about 10 minutes. Place in blender container; add cheese. Cover and blend on high speed until uniform consistency. Sprinkle each serving with 1 tablespoon imitation bacon. Makes 4 servings, about 1 cup each.


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