“This stuff is the best. I got it out of my sisters cookbook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 large red potatoes, diced and peeled
  • 10 34 ounces cream of chicken soup
  • 10 34 ounces cheddar cheese soup
  • 1 (12 ounce) can evaporated milk
  • 2 cups shredded cheddar cheese
  • 3 ounces bacon bits, real

Directions

  1. Put potatoes (diced and peeled) in a large sauce pan with enough water to cover.
  2. Cook over medium/high heat until fork tender.
  3. In a medium sauce pan over low heat combine soups and milk stirring until smooth.
  4. Add potatoes, cheese and real bacon bits.
  5. Stir constantly until mixture is blended (about 5 mins).

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