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“I didn't really like the Soup recipes for this so I made one up of my own and it was a big hit.”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
  2. Add in onions and salt and pepper.
  3. Boil potatoes to right consistency.
  4. Do NOT pour off water.
  5. Leave on low heat.
  6. In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
  7. Pour this mixture into pot of potatoes; mix well.
  8. Add in bacon, grease and parsley flakes.
  9. Lower heat to simmer.
  10. Add a little instant potatoes in at a time and mix well till you get your desired consistency.
  11. Pour into bowls and garnish with cheese.

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