Another Loaded Baked Potato Soup

Awarded by my DH

Whenever I bake potatoes, I always throw a few extra in the oven. They are handy for quick home fries and soup.

Serves 6 – 8.

2 strips thick meaty bacon

1 large onion, diced – reserve ¼ cup

1 stalk celery, diced

1 small carrot, shredded

2 cups water

5 medium baked potatoes, peeled and diced

2 quarts milk

3 chicken bouillon cubes

1 cup (4 oz.) extra sharp cheddar cheese, shredded

8 slices American cheese

Heat 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Bring heat to medium high and sauté bacon until crisp. Remove from pan and drain on paper towel.

Sauté onion and celery 5 minutes. Add carrots and cook 3 minutes. Add water. Bring to boil then turn down to simmer 5 minutes, while peeling and dicing potatoes.

Add potatoes, milk and bouillon. Heat just to a boil, turn heat to low and simmer 15 minutes.

After five minutes or so, when potatoes are heated and softened, mash about half the potatoes or use a hand blender. Be sure to keep a good number of chunky bits.

While soup is simmering, crumble bacon into tiny bits and add to soup.

Stir in cheddar cheese. Drop in slices of American cheese and stir lightly until melted.

DO NOT BOIL! Keep heat to very low or it will curdle.

Turn off heat and serve with reserved diced onion sprinkled on top and a hearty bread on the side.