Bacon, Potato, & Cheese Soup, just plain SINFUL, it's that good!

Thick, cheesy soup, studded with bacon and potatoes.
Some things are just beyond the pale and this soup just might be one of them!  Brian ate until he could eat no more last night!!  That is a good thing in his case.  He tends to want to nibble on junk and forgo a good meal some evenings.  At any rate I started with the general idea of Canadian Cheese Soup, the recipe was given under the same name on 9/29/10.  Then I shot off into updating it with potatoes and bacon resulting in a good thing ramping up to an out of this world comfort supper soup.

Ingredients for Bacon, Potato, & Cheese Soup:

3 potatoes diced
6 C. chicken stock
2 cans of evaporated milk (or 3 C. milk or half and half)
1 1/2 C. diced carrots
2 C. celery diced using tops and leaves
1/2 pound bacon diced
1/2 C. onions diced
1/2 C. flour
1 pound (16 Oz.) Kraft Sharpie Cheese ( Found in the grocery case with the American Cheese Slices in 8 Oz. pkg. of sliced cheese.)
6 chicken bouillon cubes
1 t. salt
1/2 t. black pepper
1/8-1/4 t. Cayenne pepper

Fry bacon and remove from the pan saving the fat.  Combine the stock,  bouillon cubes, seasonings,  and vegetables in a soup kettle and cook until fork tender then reduce the heat to a simmer.  When the vegetables are done heat the bacon drippings and add the flour, stirring to cook the flour over medium heat.  Then pour all at once the drippings and flour into the vegetables and broth stirring constantly as it thickens.  Add the milk.  Keep stirring.

Chunk the cheese into pieces the size of dice and drop into the simmering soup and add the bacon.  Stir altogether until melted.  Taste and correct seasonings. If the soup thickens more than you like just thin with a little additional stock or milk.  Ladle into mugs or bowls and serve with saltines.  Yield 2 1/2 quarts soup.

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