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Baked-Potato-Soup8-10 Poatoes, peeled and diced
2 cups Swanson Chicken Broth
6 cups of Milk, I use 2%
1 can Cheddar Soup ( I use Campbell's)
1 can Cream of Chicken Soup, Campbell's
1 can of Cream of Chicken with Herbs soup, Campbell's
1/2 cup of Flour
1 stick of butter
1 package of Bacon
1/2 Medium White Onion, diced
Fresh Chives
Celery Salt, 1 TBLS
Parsley, 1 TBLS
Pepper, 1 TSP.
Garlic Powder, 1 TBLS
Bacon Grease, 3-4 tablespoons, depending on how much you want
2-3 cups of Shredded Cheddar cheese

Cook bacon and set on a paper plate with paper towel to let the access grease drain onto the paper towel. Set the pan with the grease off to the side to cool down completely.

In a small pan, heat the chicken broth to near boiling.

Peel and dice the potatoes into small pieces. Dice the onion, and set aside.

In a large pot, melt the stick of butter completely over medium to low heat. On Low heat, vigorously whisk in the flour a little at a time until smooth, stirring constantly. Turn off heat, and whisk in the chicken broth, stirring constantly with the whisk until smooth. Return the heat to medium, and whisk in the milk, stirring constantly until smooth. Whisk in all three soups and bring to boiling , without burning the milk to the bottom of the pan (keep stirring). Add the bacon grease, * please make sure its NOT HOT or it will sizzle and bubble, it's grease and it burns!* . Whisk in seasonings, I use most to taste so you might use more than 1 tablespoon. Stir in one cup of shredded cheese(optional, sometimes I just use it for garnish).

Reduce heat again to low/medium heat, add diced onion and potatoes. Stirring occasionally, let the pot simmer for about 45 minutes to an hour, or until the potatoes are soft. The soup will thicken more as it simmers.

Ladle into a bowl and garnish with Freshly chopped chives, crumbled bacon, and Cheese :)

Enjoy! ♥

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