1 (15 oz.) can cheddar cheese sauce
1 gallon milk
10 cups boiled potatoes, peeled and cut to your liking
1 teaspoon chicken soup base (concentrated kind)
4 cups water
1 lb. (4 sticks) butter
flour, to thicken
about 5 lb. bacon, cooked and crumbled

In a stock pot, add 1 gallon of milk and 4 cups of water. Then add your potatoes and bring to a light boil.

After bringing to a light boil, add potatoes, bacon and cheese sauce. I cook my bacon in a deep fryer because of the products outcome. It's crispy and it crumbles easily. Take your teaspoon of chicken soup base and break it down with hot water and add it to the soup. This seems to bring out the cheddar flavor alot more.

They love this soup in upstate New York! I hope you like it, too.

Submitted by: DANIEL DUMONT