For Chelsey

Potato Soup

5 medium potatoes, peeled and chopped
1 large onion, chopped
1/2 cup celery, chopped 5 slices bacon chopped
2 cans Swanson Chicken Broth
1 qt 1/2 & 1/2
S & P to taste
1/2 c Swiss cheese grated.
A few T of Potato flakes


Place potatoes in pan with 2 cans of chicken broth. Cook till tender.
In the meantime saute bacon until slightly crisp and set aside. Drain
all but 1 T fat from pan and saute celery and onon till tender.
When potatoes are tender add vegetables and bacon. Pour in 1/2 & 1/2.
Mix potato flakes with some of warm 1/2 &1/2-add to soup if it is not
thick enough add some more potato flakes mixed with some more of warm
1/2 &1/2.

You can add cream corn for corn chowder or clams for clam chowder.
I usually put some of soup in blender and then back into the pot.

Really good served with sour dough bread buttered and warmed .