4 cups of water
1 package of frozen cubed hashbrowns
5 chicken bullion cubes
1/2 small onion diced
5 strips of bacon
1 tsp pepper
1/2 tsp garlic powder
1/2 cup of milk or heavy cream
18 one inch cubes of velveeta, or a few handfuls of a cheese of your choice (I add three good sized slices of velveeta cubed up to mine, feel free to play with how cheese you do or don't want your soup.)
Fry the bacon in the stockpot you'll be making the soup in. Remove the crispy bacon but leave the drippings in the pan. Add the diced onion to the drippings and cook until almost translucent. Add the water, bullion cubes, and potatoes along with pepper and garlic powder. Cook until the potatoes are tender. Lower heat just slightly and add half a cup of milk or heavy cream. Drop in the cubes of cheese and stir until melted. Crumble up the bacon you cooked and add to the soup. Serve!
My brother's favorite, and most requested, meal is this soup. I used to make it by cutting up my own potatoes. Which meant I dreaded making it every single time. Don't bother, the frozen potatoes are just as good if not better. Another time saver is to not bother with the onion and just sub in onion powder. And it's important to note that when you add the potatoes to the water you're going to think it's not enough water and you'll be tempted to add more. DON'T do it. The potatoes cook down and everything turns out perfect.