gonna keep rollin wit my soups cauz the temp just dropped but i dont wait for it to get cold out to whip up a pot of this liquid crack lol i make it all year cauz its that good. its a meal by itself loaded wit cheese n bacon none of my boys turn this down and u cant buy anything close to this at da store heres what we need

6 meduim russet or gold potatos

1/2 lb. bacon or more lol cooked n crumbled

32oz. box chicken stock

4 c. milk

28oz. can cream of chicken

4 c. mild or sharp shredded cheddar cheese

1 block cream cheese

1 reg sized can campbells cheddar cheese soup

1 tbsp. butter

1.tsp. onion powder

1.tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. garlic salt

2 tbsp. corn starch

chopped green onion to garnish if u like

first n most important part of anything involving bacon is da bacon lol put as much as u can on a foil lined bakin sheet n place n a cold oven n set it to 375° n cook til they look crispy n set aside n save a bit of dat good good bacon grease lol

k grab u a big pot n add 3/4 of the chicken stock the milk the butter and the shredded cheese n heat on medium high til cheese is melted n stir often so u dont burn da bottom lol

after da cheese is melted add the cream of chicken the cheddar cheese soup and the block of cream cheese cut into small pieces oh n add the seasonings.

now bring da pot to a boil n reduce heat n simmer bout half hour also stirring often lotta milk n cheese in there so itll burn up rite quick if u dont watch it lol. k while its simmerin get yo potato peeler out n wash n peel yo taters lol fun

dont judge my spuds lol dont gotta be perfect ive made this wit skins on n is just as good lol

now u can boil em for bout 45 min or put em in da mircowave for 10 min do what u do but just get em tender n not fallin apart so we can cut em up sum what. i usually do da taters first or while im makin da soup stock

if da soups done been simmering at least 30 min go ahead n add da taters n bacon and the rest of the chicken stock mixed wit da corn starch

n bring to boil again then reduce heat n simmer again for another 30 min all together now STIRRING OFTEN lol. u can even use a big spatula to break up da taters more if u feel da chunks are to big n it helps to scrape da bottom of da pot to free up anything that may be stickin also taste time. grab u a spoon n dip in n blow n c if u need anymore of our seasonin. i usually add more of da 4 we using just be carefull of da salt

i know boil simmer boil simmer boil simmer its a process lol.we gotta reduce liquids n softn taters more n thicken up n itll all come together i promise gonna be so worth it

lol. k finnally after bout 30 min of simmering n stirrin here n there we have reached potato nirvana. fully blended n n just da perfect balance of soupy thickness.lol. its a thing

we done. now bowl up n hit it wit sum green onion garnish if u like. definitly my favorite soup this even taste better the next day if u can believe it lol so reheat next day if any left on da stove n thats it enjoy