Lois Neesen
  1. Fill a large pot with water, and add the two cans of beef broth. This will be the cooking water for the potatoes. While the potatoes are cooking, sauté the chopped onion, shallot and green pepper in the butter. I usually start with the onion, and once they have softened a bit, then add the shallot and green pepper. Set aside. Once the potatoes have cooked almost the whole way through, drain, but set aside about two cups of the cooking water. Add the can of cream of mushroom soup, and two cups of milk. Then add a cup of the potato cooking water. I usually end up adding the last cup of milk, along with more cooking water, but like to do it in stages so I can see how thick or thin the soup is becoming. Add the cheese and seasoning, and let them melt into the soup. Bring the soup briefly to a boil so the flavors meld, but then lower the heat.
  2. Garnish with crumbled bacon, chopped green onion, chopped tomatoes or grated cheese
Recipe Notes

Lois has updated this recipe from its original version that Dave remembers from growing up. When Dave and I first made it, we followed this new recipe, and only added two things – chopped shallot and the Cheddar cheese. Also, I sautéed the onion, shallot and green pepper before adding them to the soup, just to take the bite out of them. This is an AWESOME soup. You could change the cheese to anything you like.