Cheesy Potato Soup

1 Large Yellow Onion, Chopped

1/4 C. Unsalted Butter

4 Large Baking Potatoes, Cubed

3 C. Water

3 C. Milk

4 Tsp. Chicken Bouillon

1/2 Tsp. Salt

1/2 Tsp. Pepper

1/4 C. Flour

1/2 C. Chopped carrots

4 C. Shredded Cheddar Cheese

1/2 Lb. Bacon, cooked and crumbled

In a large pot, saute onion in butter for about 5 minutes. Add potatoes and water and bring to a boil. Cook for about 5-7 minutes until potatoes are tender.Stir in 2 C. of milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth, then gradually stir into soup. Add carrots. Bring to a boil and cook for about 2 minutes until thickened. Reduce heat to low. Add cheese and bacon and stir until cheese is fully melted.