1. Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside. 2. Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan. 3. Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease! 4. Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture. 5. Crumble the bacon and divide it into 2 bowls. 6. Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour. 7. Add half of the cheese while stirring constantly for about 2 minutes. 8. Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top. 9. A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy! ---------------------------------------------------------------------------
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