Chunky Cream Of Potato Soup

• 3 lbs red potatoes (cubed with skins on)
• 1 medium onion
• salt and pepper
• 1 (24 ounce) container sour cream
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 1 - 1 1/2 lb bacon (cooked crisp and crumbled)
• 2 tablespoons bacon grease
• 1 teaspoon parsley flakes
• instant mashed potatoes (for thickening)
• shredded cheese (we use cheddar)

1. In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
2. Add in onions and salt and pepper.
3. Boil potatoes to right consistency.
4. Do NOT pour off water.
5. Leave on low heat.
6. In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
7. Pour this mixture into pot of potatoes; mix well.
8. Add in bacon, grease and parsley flakes.
9. Lower heat to simmer.
10. Add a little instant potatoes in at a time and mix well till you get your desired consistency.
11. Pour into bowls and garnish with cheese.

red potatoes, onion, salt, sour cream, cream of mushroom soup, cream of chicken soup, milk, bacon, bacon grease, parsley flakes, potatoes, cheese

Taken from www.food.com/recipe/chunky-cream-of-potato-soup-105770 (may not work)