In a medium sauce pan on medium heat empty contents of Campbell's cheddar cheese soup, add there cans full of 2% milk and stir. Drain the sliced potatoes and while they were still in the can I ran a knife through them to create smaller bits. Remove sliced cheese from package add to the milk mixture. (I separated them as I put them in) add salt, pepper and liquid smoke (remember just one drop) on stir till cheese has completely melted then let simmer on low for about another 10 minutes.
Prepared while enjoying, Devils Cut bourbon over crushed ice and listening to Pandora "Eagles" Station
The second time I made this soup I had some pre cooked bacon in the frig so I cooked up about 4 slices and add them at the end, it was great.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 31.8mg||10 %|
|Sodium 1198.5mg||41 %|
|Potassium 357.2mg||9 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 24.7g|
|Protein 13.5g||19 %|
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Calories per serving: 267
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