IRISH POTATO SOUP

8 baking potatoes
1 lb. bacon 
2 large onions, sliced into thin strips
2 cans cheese soup 
1 can each of cream of potato and French onion soups
24 oz. whole milk
8 oz. water
1 to 2 lb. cheddar or Monterey jack (or a mix) shredded cheese, divided use

Bake potatoes ahead of time. Chop into medium sized chunks. Set aside.  Fry bacon in large pot. Set the bacon aside but keep the grease in the pan.  Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so.

DO NOT EMPTY TH E GREASE!!
Add the 4 cans of soup, milk, and water (fill 3 cans with the milk, 1 with water.)  Crumble the bacon and divide it into 2 bowls.  Heat up the soup mixture and when hot add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for about 30 minutes to 1 hour.   Add half of the cheese while stirring constantly for about 2 minutes.
Turn soup to low and serve with bacon crumbles and shredded cheese on top.