If you enjoy potato soup, this is one of the best ever.
8 red potatoes, peeled and diced
1 (10¾-ounce) can cream of chicken soup
1 (10¾-ounce) can cheddar cheese soup
1 (12-ounce) can evaporated milk
2 cups shredded cheddar cheese
1 (10¾-ounce) jar real bacon bits
Put the potatoes in a large saucepan with enough water to cover. Cook over medium-high heat until fork tender. In a medium-size saucepan over low heat, combine the soups and milk, stirring until smooth. Add the potatoes, cheese, and bacon bits. Stir constantly until the mixture is blended, about 5 minutes. Serve hot with rolls.
YIELD: ABOUT 4 SERVINGS