Ingredients
Instructions
|
8 unpeeled Potatoes, cubed |
|
1 Onion, chopped |
|
2 stalks Celery, diced |
| 6 cubes Chicken Bouillon |
| 1 pint Half & Half Cream |
| 1 lb Bacon, cooked and crumbled |
| 1 (10.75 oz) can Condensed Cream of Mushroom Soup |
| 2 c Shredded Cheddar Cheese |
In a large stock pot, combine potatoes, onions, celery, bouillon, and enough water to cover all. Bring to a boil and simmer on medium heat until potatoes are within 15 min of being finished. Add half and half, bacon, cream of mushroom soup, and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.