Recipes!

Because recipes are awesome to share.

My awesome potato soup! Because it's awesome!

Ingredients:

~4-6 brown russet potatoes sliced into thin half moons.
1/2 an onion, minced
1 stalk of celery, chopped fine
~1 package of thick sliced bacon
~8 oz. shredded cheddar cheese
~1 1/2 c. heavy cream
~2-3 c. milk
Salt, pepper, and garlic powder to taste

Process:

1) Slice up potatoes and put in a half-gallon sized pot. Add a dash of salt and garlic for flavor, then add enough water to fill the pot. Set to boil on High heat an cook until the potatoes fall apart with the slightest pressure of a fork.

2) While the potatoes are boiling, cook up the bacon in a frying pan on medium heat, draining out the grease as needed. Place the bacon on a paper towel to let the grease come off of it.

3) Mince the onion and celery while the potatoes are boiling and the bacon is cooking. Once the bacon is done cooking, pour out the excess grease from the pan, but don't wash yet. Add the onions and celery to the already greased pan, and cook on Medium, stirring occasionally, until just soft enough.

4) Check the potatoes, and if done, strain them and leave them in the pot. Add the cooked celery and onions, and the cream to the pot, then set to medium low heat. Gradually stir in the cheese, and keep stirring constantly. You should end up with a smooth cheese and potato base.

5) A little bit at a time, stir in the milk so you retain the smoothness but thin it out a bit. Crumble up the bacon and add it. Add salt, pepper, and garlic powder to taste. Simmer, stirring fairly often, for another 15 minutes or so. It should be ready to serve.

*You can keep it on low heat for quite a while if you have to wait to serve it for some reason. It also reheats EXTREMELY well. Good luck getting it to last, though.