Yield: 8 Servings
|10 eaches||Large Potatoes|
|2 tablespoons||Sliced Nacho Jalapenos|
|6 eaches||Slices of bacon|
|2 cans||Campbell's Cheese Soup|
|1 can||Nacho Cheese Soup|
|1 pack||Large, Shredded Cheese|
|1 can||Chicken Broth|
Peel pototoes and cut into small chunks. Put potatoes in cooking container sufficiently large so that when potatoes are covered with water the container is about half full. Add Chicken Broth. Fry bacon until crisp and set aside. Dice green onions and jalapenos and saute in bacon grease then add to the potatoes. Boil potatoes until they are tender and mash with potato masher (texture of potatoes depends on individual taste).
Add cheese soup to potatoes and stir until thoroughly mixed. Add grated cheese and again stir until blended. Salt to taste.
Crumble bacon and stir into soup. Serve immediately. Leftover soup can be frozen in individual size serving containers for later convenience in serving. Submitted By EBOYD@... On 03/24/96