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1lb. thick slice bacon
1 can cheddar cheese soup
2 med. yellow onions; diced
1 cup sour cream
5 cloves garlic; minced
2Tbs. Worcestershire Sauce
1 1/2cup fresh mushrooms; sliced
1Tbs. Soy sauce
15medium potatoes; peeled & sliced
salt and pepper to taste
1 can cream of chicken soup

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.
 
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