1 |
lb. thick slice bacon |
(1) |
10 ½ oz. can cheddar cheese soup |
2 |
med. yellow onions; sliced |
1 |
cup sour cream |
5 |
cloves garlic; minced |
2 |
Tbs. Worcestershire Sauce |
1 1/2 |
cup fresh mushrooms; sliced |
1 |
Tbs. Soy sauce |
15 |
medium potatoes; peeled & sliced |
|
salt and pepper to taste |
(1) |
10 ½ oz. can cream of chicken soup |
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Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients
and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.
Serves: 12
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