9 c. cubed, peeled potatoes (use 1 bag frozen hash browns)
3 cans chicken broth
2 cans water
2/3 c. butter
1 1/2 c. chopped onions
2 Tbsp. chives
2 tsp. salt
1 1/2 tsp. pepper
1 can Oscar Mayer real bacon bits
1 c. flour
2 c. milk
1 lb. Velveeta cheese, cubed
1 (16 oz.) sour cream

In stockpot, add first 9 ingredients. Cook and simmer until potatoes are tender, about 15 minutes. Combine flour and milk. Stir until smooth. Add to soup and bring to a boil, stirring often. Remove pot from heat and add cheese. Place lid on pot and let sit for 3 or 4 minutes. Stir until cheese is melted completely. Add sour cream and stir together until completely blended.