Potato Cheese Bacon Soup
  • 3 cups cubed potatoes
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup chopped onion
  • 2 cups shredded American cheese
  • 2 cups water
  • 1/4 tsp. dry mustard
  • 4 slices chopped bacon
  • 3 cups milk
  1. In large saucepan cook potatoes in water w/salt, dry mustard, and pepper until tender. Do not drain. Cook uncovered; cook until potatoes are very soft and to evaporate most of water. Cook bacon and onion until bacon is browned and onion is tender. Stir in potato mixture and add milk and cheese. Cook and stir over low heat until cheese melts and soup is heated through.