Baked Potato Soup print

BAKED POTATO SOUP

2 cans (10-3/4 ounces each) condensed Cheddar Cheese soup
2-1/2 cups evaporated milk
1 can (15 ounces) whole potatoes, drained and mashed coarsely
1/2 cup real bacon bits (about 2 ounces)
Dried chives

Combine soup and milk until smooth. Add potatoes and bacon. Simmer about 20 minutes over medium low heat, stirring occasionally. Sprinkle chives on each serving. Serves 4.