6 russett potatos 6 red potatos 1 c. milk or heavy cream 2 cups cheddar cheese divided real bacon bits 2 tbsp sour cream salt and pepper to taste
Peel, cube and boil russett potatos until fork tender. Peel and cube red potatos and add to pot. Boil until new potatos are tender and russett aree mush. Add milk until creamy. Add 1 cup of cheese and simmer. Add bacon bits and more cheese when serving. Soup should be creamy with hunks of red potato.
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