Potato Soup

Peel two large Russet potatoes, dice and add to a pot with the chicken broth. The broth needs to cover the potatoes fully.

Finely chop as much (or as little) celery, carrot and onion as you want (the amounts listed in the ingredient list are more of a guideline, really), and add to the broth as well.

Bring to a boil until potatoes are boiled through, then let it slow down to a simmer before adding the milk. Stir well.

Add the cheese and stir until it’s melted, then let the soup simmer until thick. Finally, microwave or pan fry some bacon strips, then chop them up and toss them in the soup as well.