6-8 large potatoes, unpeeled, washed and cut into bite size pieces
1 (16 oz.) pkg. bacon, cooked and chopped into small bits (or use 1 cup real bacon bits)
1 (16 oz.) pkg. finely shredded cheese blend (I actually use Mexican "fiesta" style)
1 (23 oz.) can cream of mushroom or cream of celery soup (family size)
1 (12 oz.) tub dairy sour cream
1 cup milk
1/2 cup diced red onion
1/2 cup chopped green onions
pepper, to taste
onion powder, to taste
garlic powder, to taste

Boil potatoes until soft (but not falling apart). Fry bacon until crisp and chop into small bits.

Meanwhile mix all ingredients but the cheese and bacon in a large mixing bowl. Season to taste, cover and set aside.

Once potatoes are done drain the water off and add soup mixture to same pan. Add the potatoes back and stir. Add cheese and bacon bits. At this point you may add other things your like or extra of something. Simmer about 30 minutes or until hot.

Submitted by: Heather