Peel and chop potatoes into medium size cubes.
Peel and chop onion.
Boil potatoes and onions in chicken broth.
Cook and crumble bacon
When potatoes are fork tender, drain off 1/2 of chicken broth. Add cream and cheese and bring to low boil.
Mix flour with hot water, add to pot and cook until cheese miss melted. Stir often.
Season with salt and pepper to taste.
Serve soup topped with bacon and sour cream.
* For thicker soup add more flour mixture. For thinner soup add less.