Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  potatoes -- cubed
  3             slices  bacon -- chopped
  3        tablespoons  butter or margarine
     1/2                onion -- chopped
  2                     yellow summer squash -- peeled & cubed
  6                     bouillon cubes
  2               cups  water
  4               cups  milk
                        ground pepper to taste
                        seasoned salt to taste

Preparation:

In a large dutch oven or stew pot saute bacon, potatoes, and onions until potatoes are soft; add squash if you are using them. If you need more fat, use the butter or margarine. Season well then add milk, water and bouillon cubes. Let it come to a boil and then turn it down to a slow for at least 20-30 minutes. Then with a potato masher, mash large chunks down, but not too fine. Remember, this is "chunky tater soup!" Serve with crusty bread rolls and enjoy!

Nutritional Information:

2469 Calories (kcal); 78g Total Fat; (27% calories from fat); 76g Protein; 377g Carbohydrate; 242mg Cholesterol; 1257mg Sodium