Cheese Soup
4 chicken bouillon cubes
1 quart water
1 cup diced onion
2 (10.75 ounce) cans cream of chicken soup
1 to 2 pounds Velveeta
5 to 6 strips bacon, cooked, crumbled, optional
In large saucepan, combine chicken bouillon, water and onion. Cover and cook for 15 to 20 minutes. Add soup and 1 cup water, stir until smooth. Add cheese. Cool cooking temperature until cheese is melted. Cool temperature prevents cheese from scorching and sticking to pan. Sprinkle in bacon if desired.