Soup of the day – Potato soup

NEED:
 4-6 Yellow Potatoes NOT peeled, but diced
 Salt and Pepper to taste
 Paprika
 Onion powder
 Garlic powder
 Olive oil
 Cooking spray
 Cream of Mushroom Soup
 Milk as needed for the cream of mushroom soup
 Bacon
 Ham slices
 Onion, cut into half moon style
 sliced Mushrooms
 2 tbsp dried Parsley
 Bread bowls, scooped out
 Cedar Cheese, shredded
 Onion chives, diced

MAKE:
• Preheat oven to 400
• Pace all chopped potatoes in a large mixing bowl, sprinkle with salt, pepper, paprika, onion powder, and garlic powder to taste, and vegetable oil. Spray down a cooking sheet with cooking spray and layout the seasoned potatoes on it in a single layer.
• cook in the oven for 20 minutes, toss, then back in the over for 20 more minutes. When done, add to the soup pot.
• In a large soup pot, pour in cream of mushroom soup and slowly add milk in as directed on the can, put on medium-high heat, and stir in the parsley.
• In a frying pan cook bacon and set aside on a paper towel, chopped when cool and add to the soup pot. Scrape out pan.
• In the same frying pan cook large slices of ham. When lightly browned move to the same plat the bacon was resting on. When cool, dice up ham and add to the soup pot. Drain pan.
• In the same pan heat up 2 tsp olive oil. Place onions and mushrooms and caramelize. Then add to the soup pot.
• serve into bread bowls
• top with shredded cheese, bacon bits and chives.