Dutch Oven Potatoes

Ingredients:

- 1 lb. thick slice bacon

- 2 med. yellow onions; sliced

- 5 cloves garlic; minced

- 1 1/2 cup fresh mushrooms; sliced

- 15 medium potatoes; peeled & sliced

- 10.5 oz. can cream of chicken soup

- 10.5 oz can cheddar cheese soup

- 1 cup sour cream

- 2 TBSP Worcestershire sauce

- 1 TBSP soy sauce

- salt and pepper to taste

Directions: 

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top. Stir pot gently every 15 minutes.