Page’s Baked Potato soup
5 large baking potatoes
pinch of salt
1 cup Best Foods or Hellman’s mayonnaise
1-12 oz. can of Evaporated milk
1 1/2 sticks butter
1 tsp. salt
1/4 tsp. black pepper
2 1/2 cups shredded, cheddar/jack cheese, separated
1/2 cup milk
1/2 cup cooked crumbled bacon
In large stockpot, fill 3/4 of the way full. Add a pinch of salt and cook water on medium high heat until boiling. While water is heating up, prepare your potatoes. Peel, and wash potatoes. Cut into thin slices.
Add cut potatoes slices to the boiling water. Boil potatoes for 25 minutes until tender. Drain potatoes in a strainer and then put potatoes back in large stockpot. Add in the sticks of butter and let butter melt while you mash the potatoes very well. After potatoes are well mashed, pour in 1 can of evaporated milk, let simmer on low heat, stirring frequently for about 5 minutes. Stir in mayonnaise, salt, pepper, 2 cups shredded cheese (reserving the 1/2 cup cheese for later), milk, and bacon. Continue to simmer, stirring frequently for 10 more minutes.
Serve in bowls, sprinkling with remainder shredded cheese on each bowl. Garnish with sour cream, and chives.
Serves 8 to 10