Chunky Cream of Potato Soup

I didn't really like the Soup recipes for this so I made one up of my own and it was a big hit.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 3  lbs  red potatoes (cubed with skins on)
• 1  medium onion
•  salt and pepper
• 1 (24 ounce) container sour cream
• 1 (10 ounce) can  cream of mushroom soup
• 1 (10 ounce) can  cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 1 -1 1⁄2 lb bacon (cooked crisp and crumbled)
• 2  tablespoons bacon grease
• 1  teaspoon parsley flakes
•  instant mashed potatoes (for thickening)
•  shredded cheese (we use cheddar)

Directions

1. In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
2. Add in onions and salt and pepper.
3. Boil potatoes to right consistency.
4. Do NOT pour off water.
5. Leave on low heat.
6. In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
7. Pour this mixture into pot of potatoes; mix well.
8. Add in bacon, grease and parsley flakes.
9. Lower heat to simmer.
10. Add a little instant potatoes in at a time and mix well till you get your desired consistency.
11. Pour into bowls and garnish with cheese.