Jenn's Potato Soup

• 8 red potatoes, peeled and diced
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 (12 ounce) can evaporated milk
• 2 cups shredded cheddar cheese
• 1 (10 3/4 ounce) jar bacon bits

1. Place potatoes in a large pan with just enough water to cover.
2. Cook over medium-high heat until tender.
3. In a separate medium sized pan, over low heat, combine soups and milk.
4. Stir until smooth.
5. Add the potatoes, the cheese and the bacon bits.
6. (use real bacon bits.not the crunchy ones, you can find these in the salad dressing aisle) I always add just a little of the water off of the potatoes to get it to the consistency that I like.
7. If you like it thick, leave the water out.
8. Stir constantly until everything is well blended.
9. (about 5 minutes)
10. This is wonderful served hot with rolls.

red potatoes, cream of chicken soup, cheddar cheese soup, milk, cheddar cheese, bacon bits

Taken from www.food.com/recipe/jenns-potato-soup-262209 (may not work)