Instructions: Peel pototoes and cut into small chunks. Put potatoes in cooking container sufficiently large so that when potatoes are covered with water the container is about half full. Add Chicken Broth. Fry bacon until crisp and set aside. Dice green onions and jalapenos and saute in bacon grease then add to the potatoes. Boil potatoes until they are tender and mash with potato masher (texture of potatoes depends on individual taste).

Add cheese soup to potatoes and stir until thoroughly mixed. Add grated cheese and again stir until blended. Salt to taste.

Crumble bacon and stir into soup. Serve immediately. Leftover soup can be frozen in individual size serving containers for later convenience in serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.