Loaded Potato Soup

4 c. boiling water
4 chicken bouillon cubes
6 medium potatoes, cubed
2 cans cheddar cheese soup
1 soup can milk
bacon, cooked and crumbled
shredded cheese
green onions

Boil water and dissolve cubes. Add potatoes, salt and pepper to taste. Cook until potatoes are tender. Add cheddar cheese soup and milk. Bring to a boil, stirring constantly. Top each bowl with bacon, cheese and green onions. (Recipe may be doubled.)

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Remember Your Great Southern Chefs
by Chris Tramel


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