Potato Soup

By Cindy_Wicker

Ingredients

• Add:
• Cook 5 – 6 medium cubed potatoes, not too soft, in dutch oven pot.
• Leave approximately 2 to 3 cups of the water in the pot, depending on the amount of potatoes.
• 2 cans cream of cheddar cheese soup
• 1 can cream of celery soup
• 1 small can of evaporated milk
• 1 jar Hormel real bacon pieces
• Salt – Pepper

Preparation

Step 1

Stir all ingredients in gently and simmer. Add regular milk as needed to get the consistency you want.

**I always cut my potatoes a little larger than bite size because they will cook down some.