8-oz.
pkg. pasteurized prepared cheese product, cut into 1-inch cubes
1/2
cup
dairy sour cream (optional)
2
tbsp.
chopped chives
Directions
In Dutch oven or large saucepan, cook and stir bacon on medium-high heat 3 to 5 minutes or until crisp. Add potatoes and broth. Bring to boiling. Reduce heat; cover and cook 10 to 15 minutes or until potatoes are soft.
Remove potatoes with slotted spoon to large mixing bowl. Beat until lumps disappear, adding some of the milk as needed. Pour mixture back into same pan.
Slowly blend in any remaining milk and the cheese. Cook and stir over medium heat until cheese melts. Stir in sour cream and chives; heat thoroughly. Season to taste with salt and pepper.
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