Mom’s Potato Soup Recipe

8-10 Medium sized Potatoes, cut in small squares
2 Cans of Evaporated Milk
Package of Velveeta Cheese, cubed
3 Cups of Cheddar Cheese, shredded
1 Can of Cheddar Cheese Soup
5-6 Pieces of Bacon, cooked and broken up
Salt
Pepper

• Boil Potatoes in a large pan for about 15 minutes, or until soft. Drain off most of the water.
• Add in the evaporated milk and the cheese soup. Then, when the soup starts getting hot, add in the cheeses and bacon bits. Even turkey bacon gives it a really good flavor.
• Salt and Pepper to taste. You may also want to add chopped onions for flavor. (I use the freeze dried ones, because you don’t have to precook them.)
• Cook at a slow boil for about 15 minutes, or until the soup thickens.
• Cool for about 10 minutes. Enjoy!*

*Sprinkle some of the shredded cheese, bacon bits, and chives on the top of each bowl to make a pretty presentation.