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
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