JennyKate's Baked Potato Soup

I don't think there is anything better than a hearty bowl of potato soup on a cold day. Here's how I make my potato soup...

Stars of the Show

• 5 lb bag of potatoes
• 1 lb bacon
• butter
• milk - quantity depends on your desired consistency
• chicken broth (about 2 boxes or 4 cans)
• minced garlic
• 1/2 onion
• a few stalks of celery
• salt and pepper to taste

Supporting Cast

• shredding cheese
• crumbled bacon
• chopped scallions (or green onions)

Act 1

• fry bacon to crispy (or extra crispy...just how I like it)
• save a little bacon grease and saute onions and minced garlic in bacon grease (or 1/2 stick of butter...or both, if you really want to clog your arteries)
• crumble bacon

Act 2

• clean and dice potatoes, and chop celery
• boil potatoes, bacon, sauteed onions, garlic, and chopped celery in chicken broth, until desired tenderness (I like mine mushy, so I boil them for at least an hour)

Act 3

• mash up potatoes (or don't, if you prefer chunky potatoes)
• add in 1/2 stick of butter
• add milk to desired consistency
• allow to cook for an additional 30 minutes to an hour, so the flavors can mesh together (mesh - that's a technical term)

Grand Finale

• serve up potato soup and top it off with some crumbled bacon, scallions, and shredded cheese (lots of shredded cheese)
• Enjoy!