1 lb. thick slice bacon
(1) 10 ½ oz. can cheddar cheese soup
2 med. yellow onions; sliced
1 cup sour cream
5 cloves garlic; minced
2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced
1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced
salt and pepper to taste
(1) 10 ½ oz. 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.
Recipe from Byron's Dutch Oven Recipes
