6 to 8 potatoes
4 slices bacon
3 celery stalks
1 medium onion
3 garlic cloves
1 (32 oz.) box chicken broth (Swanson)
salt and pepper, to taste
1 (10 oz.) can cream of potato, chicken or celery soup (your choice)
3 to 4 cans milk (use empty soup can)
shredded cheddar cheese, for sprinkling
1/2 tbsp. butter

Cut bacon into 1/2-inch pieces and place in soup pot to fry on medium heat. While bacon is cooking dice celery, onion, and garlic. Remove bacon after it crisps and place on paper towels to drain excess grease.

Leave remaining grease in pot and add 1/2 tablespoon of butter. Add celery and onion, salt and pepper to pot on low while dicing potatoes. Peel and dice potatoes. Add garlic to celery and onion. Let sit for a few minutes. Add potatoes to pot and cover with chicken broth. Season again, let boil for about 20 minutes or until fork tender.

Note: I like to mash a small section of the potatoes to make it creamier.

Turn heat to low. Add soup (I fill the empty cream of chicken soup can up with milk about 3-4 times and pour into pot). Wait for cream to dissolve and taste. Add more salt and pepper, if desired.

Serve topped with bacon pieces and cheddar cheese.

Submitted by: jnb52314