Chunky Cream Of Potato Soup - cooking recipe

Ingredients

3 lbs red potatoes (cubed with skins on)
1 medium onion
salt and pepper
1 (24 ounce) container sour cream
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (12 ounce) can evaporated milk
1 - 1 1/2 lb bacon (cooked crisp and crumbled)
2 tablespoons bacon grease
1 teaspoon parsley flakes
instant mashed potatoes (for thickening)
shredded cheese (we use cheddar)

Preparation

In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
Add in onions and salt and pepper.
Boil potatoes to right consistency.
Do NOT pour off water.
Leave on low heat.
In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
Pour this mixture into pot of potatoes; mix well.
Add in bacon, grease and parsley flakes.
Lower heat to simmer.
Add a little instant potatoes in at a time and mix well till you get your desired consistency.
Pour into bowls and garnish with cheese.