Baked Potato Soup

1. 1

   Cook bacon in large stockpot on medium-high heat until crisp, stirring occasionally.

2. 2

   Drain, reserving bacon in pot.

3. 3

   Stir in onions; cook until tender, stirring occasionally.

4. 4

   Add flour and dill; mix well.

5. 5

   Gradually add milk, stirring until well blended; cook until thickened, stirring occasionally.

6. 6

   Add potatoes and VELVEETA; stir.

7. 7

   Reduce heat to medium.

8. 8

   Cook until soup is heated through and VEVEETA is completely melted, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.