Potato Soup

I got this recipe from another friend of mine... I made it on Halloween night and it was so good! :)

Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp suger
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk

Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar, pepper, and garlic into bacon drippings. Cook covered until veggies are tender (20-25 min). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over med. heat stirring occasionally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.

Makes about 10 cups.

*I added some velveeta cheese to this because I like a cheesier potato soup... but it would have be great without it too. I added it just before I crumbled in the bacon. This recipe is not as quick to make as the other "Baked Potato Soup" that I posted a while ago, but it's definitely homemade!

Loaded "Baked Potato" Soup

I have to credit Kraft Food and Family magazine for this recipe... but it's so easy and good that I can't not share it. You do it entirely in the microwave! How's that for easy? If you don't subscribe to this magazine, I highly recommend it! It's free after all and only comes 4 times a year. It's got great, fast and easy recipes that I have loved trying.

Ingredients:
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded cheddar cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream

Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on high 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.

Reserve 2 Tablespoons each of the bacon and cheese and 1 Tablespoon of the onions for topping; set aside. Add remaining bacon, cheese, and onions to soup.

Serve topped with reserved bacon, cheese, onions, and sour cream. Makes 4 servings, about 1 cup each.