Pretty good! I didn't have a scale to weigh 3 pounds of potatoes. I only had a 5 pound bag of red potatoes so I just used a little less than the whole bag. Plus, I read some comments about the broth being watery, which I did not want. So I figured if I diced some of the potatoes smaller and then boil/simmer them a little longer, they would break away and thicken the broth...which they did! I didn't bother peeling them either. I put a little chicken broth in with the water which was probably of waste. I used cheese whiz which is all I had. Either that, or sliced American cheese. So I went with the whiz. And I added the extra can of corn like some suggested. I also used a whole pack of bacon because there's never too much bacon. I didn't add very much salt, but a Lot of black pepper and a little garlic powder. And I let it all simmer for about 35 minutes or so to really give the broth a chance to thicken. It's not terribly thick, but far from watery. It's perfect. It seems to get better with every spoonful! I can tell this is going to be a GREAT left over. Excellent recipe! Next time I'm going to try it with some of the better cheeses that others have suggested and get a better handle on how much potatoes I use.
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