Cheesy Potato Soup

Wash Russet potatoes, prick and place in the microwave. Cook on high for 12 minutes and cool completely.

Fry bacon in a pan and break into pieces. Reserve some bacon grease for the soup.

In a large stock pot, simmer the reserved bacon grease, butter, dried onion and garlic. Add the cream of potato soup and milk, stir until combined. Place pot on medium heat so mixture can reach a high enough temperature to melt the cheese.

While waiting, you can peel the baked potatoes and cut into chunks (if you prefer an easier way, you can leave the skin on). Once the soup mixture has reached a warm temperature you can add the cheese in 1 cup increments. Make sure to stir constantly. Once you have put in all of the cheese, you can check the consistency of the mixture by lifting the spoon out of the pot. If the cheese is still stringy, you need to keep mixing. Once the cheese has completely melted into the mixture, you can add the the potato chunks, bell pepper and bacon. Add salt, pepper and Tabasco to taste. Serve with warm baguette slices.