This started as a way to use up leftover baked potatoes, but is so good, I bake potatoes to make it. You can bake the potatoes and cook the bacon the night before.

Ingredients:

• 5 lb russet potatoes (5-6 Costco large)
• 1 lb bacon
• 1 liter (4 ++ cups) chicken broth (depending on how soupy you want it)
• 1 lg onion – diced
• 1/2 tsp garlic salt
• 1/2 tsp poultry seasoning
• 1/2 tsp white pepper
• 1/4 tsp nutmeg
• 2 Tab Onion Soup Mix
• 1 1/2 lb cheddar cheese/Mexican blend
• sour cream
• green onions

Directions:

1. Bake potatoes 375° 60-90 minutes.
2. Bake bacon about 30 min depending on thickness
3. Reserve bacon fat.
4. Crumble bacon.
5. Next day, or when cool, roll potatoes to soften.
6. Cut in half.
7. Peel just the skin off the potato.  The browned potato bits add a lot of flavor.  It’s OK if some skin remains.
8. In a large stew pot, cook the onions in 1 Tab bacon fat until light brown.
9. Add broth and spice.
10. Heat to low boil.
11. Crumble potatoes into soup.
12. Season to taste.
13. Just before serving, stir in 1/2 bacon and 1/2 cheese.
14. Serve with remaining bacon, cheese, sour cream, green onions.

Serves: 6-8

Source:  Margie

Ingredients for 50:

• 30 lb russet potatoes
• 6 lb bacon
• 6 liter chicken broth (or more depending on how soupy you want it)
• 6 lg onion – diced
• 1 Tab garlic salt
• 1 Tab poultry seasoning
• 1 Tab white pepper
• 1 1/2 tsp nutmeg
• 6 Tab Onion Soup Mix
• 5 lb cheddar cheese/Mexican blend