| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Soups, Cheese/eggs, Bob’s |
8 |
Servings |
INGREDIENTS
| 10 |
|
Large Potatoes |
| 2 |
tb |
Sliced Nacho Jalapenos |
| 6 |
|
Slices of bacon |
| 2 |
cn |
Campbell's Cheese Soup |
| 1 |
cn |
Nacho Cheese Soup |
| 1 |
pk |
Large, Shredded Cheese |
| 1 |
cn |
Chicken Broth |
|
|
Salt |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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