Potato Soup - with bacon and cheese

2oz. crumbled bacon

You can start with a few strips of raw bacon, or the pre-packaged crumbles like I used here. Heat the finely chopped or crumbled bacon in a heavy 4-5 quart pot. When nicely browned, scoop out the pieces and set aside for later. Add butter, more bacon grease or EVOO if needed. Then sauté the following chopped vegetables:

2 carrots

4 celery stalks

1 red mini pepper

1-2c onion and shallot

2# scrubbed Yukon Gold potatoes

When everything starts sizzling, add a little water, stir and continue until a couple cups of water have been added. Add the following then simmer, covered for an hour.

4 c water 

3 bay leaves

1T ground cumin

2T chicken soup base

Cool the soup for 20 minutes, remove the bay leaves and mash with a potato masher. Stir in:

1 can cream of crimini-shiitake mushroom soup

4oz. grated strong cheese

4 chopped green onions

the crumbled bacon

Check the flavors and make adjustments needed in the flavor. Serve with crispy crackers. . .Lin