168. CHEESY BACON POTATO SOUP

serves 8-10


8 strips bacon, diced, fried and drained
5 cups potatoes, diced into ½-inch cubes
1½ cups celery, diced
1½ cups carrots, diced
1 cup onions, diced
1½ teaspoons salt
1-12 ounce can evaporated milk
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 cup milk (whole or half & half)
2 cups Velveeta cheese (½ brick), cubed
freshly ground black pepper to taste

Combine potatoes, celery, carrots and onions in large saucepan. Add salt and enough water to cover vegetables. Boil gently for 20 minutes (or until vegetables are tender). Slightly mash some (but not all) vegetables. Add remaining ingredients and heat until bubbly. Serve hot.


courtesy of: Nueske's Hillcrest Farm, Wittenberg, Wisconsin