BYRON'S DUTCH OVEN POTATOES

Byron's Dutch Oven Potatoes

1	lb. thick slice bacon	(1)	10 ½ oz. can cheddar cheese soup
2	med. yellow onions; sliced	1	cup sour cream
5	cloves garlic; minced	2	Tbs. Worcestershire Sauce
1 1/2	cup fresh mushrooms; sliced	1	Tbs. Soy sauce
15	medium potatoes; peeled & sliced		salt and pepper to taste
(1)	10 ½ oz. can cream of chicken soup

Heat a 12" deep 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 heat. Stir pot gently every 15 minutes. Serves: 12