Potato Soup

Submitted by Katie Ericksen

8 potatoes, peeled and cubed
1 small onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint Half and Half
1 lb. bacon, cooked and crumbled
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 T. butter
2 T. parsley
1/8 tsp. thyme

Saute onions and celery with salt and pepper in butter with a small amount of bacon grease.  Add parsley and thyme.

In a rlarge pot combine saute mixture, potatoes, bouillon cubes and enough water to cover all ingredients.  Bring to a boil and simmer on medium heat for 10 minutes.

Add half and half, bacon, cream of mushroom soup and stir until creamy.  Add cheese and stir until completely melted.  Simmer on low until potatoes are done.

Serve with additional shredded cheddar cheese.

Serves 9.