Potato Soup

· 4 lbs peeled red potatoes, chopped in small cubes

· 4 stalks celery, chopped fine

· 1 large yellow onion, chopped fine

· 1 (12-ounce) package bacon, cut into 1-inch pieces

· 1 stick unsalted butter

· approximately 1 cup Half & half (adjust more or less)

· Salt (about 2 tbsp)

· Pepper (about 1/2 tsp)

· Water, enough to cover potatoes

Directions:  Cover potatoes and celery with water (just enough to cover). Add salt and pepper to taste.  Boil until potatoes are tender. 

Fry bacon until crisp.  Reserve a few Tbsp bacon grease for cooking the onion.  Sauté onion in bacon grease.  Crumble bacon into potatoes and add sautéed onions.  Cook for 3 or 4 minutes.  Mash with potato masher.  

Add stick of butter and half and half.

*Optional:  Before serving, garnish with grated sharp cheddar cheese and diced scallions.

* Recipe courtesy of Mike Gieger.