For Monica

I'm glad you liked the soup. Here is the recipe. I made quite a few modifications from the original recipe... so hopefully it all makes sence.

Creamy Potato Cheese Soup

12 medium potatoes
1 small or medium onion, chopped
2-4 stalks celery chopped
1/4 Cup butter or margarine
2 cups cream
3 cups milk (more if you want thinner soup)
1 tablespoon salt
2+ cups grated cheddar cheese
1 pound bacon, fried crisp, drained and crumbled
Salt and pepper to taste

Peel & Quarter potatoes. Boil until tender. Drain.
Meanwhile, sautee celery and onion in butter until tender.
Cook bacon.
Remove about 2 cups of the potatoes, set aside. Whip remaining potatoes with cream.
Add milk, salt, onion & celery and reserved potatoes.
Return pot to stove and simmer over low heat for about 10 minutes, stirring occasionally. Watch carefully to avoid scorching.
Mix in cheese (I always use more than 2 cups) and bacon (I usually mix in a little bacon grease too - healthy, I know!).

If you don't care about the CHUNKS of potato, you don't have to separate out 2 cups. Jeremy just loves the chunks, so I take the extra step.