Instructions: Cook onion in 1 Tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked.

(Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.

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