Creamy Potato Soup

There is just something about soup that tastes SO GOOD during the Fall. I got this recipe from a friend, who got it from a friend, who got it from...well you get the point. Im not sure where it was orignated from, but it is a very good soup! I was in the mood for something "comforting" last night for dinner, and thought I would give this a shot. It was very good! I added a couple dashes of red pepper flakes and garlic to mine but I'm sure it would taste good as it is too! I served it with a BLT-AG sandwich (Avacado and smoked Gouda cheese...MMM!) Enjoy!

Ingredients:

8 quartered potatoes (I like the skins on, but you can peel them)
2-4 carrots, chopped
2 celery stalks, diced
1 medium sized onion, diced
4 chicken bouillon cubes, or granules
1/2 cube butter
1 can evaporated milk (or regular milk if that is all you have)
1 can cream of mushroom or cream of chicken soup (whatever you have)
Parsley
1 cup sharp cheddar cheese
Salt and Pepper
Bacon bits

Directions:

Place potatoes, carrots, celery, onion, and chicken bouillon in a large soup pot and fill with water just enough to cover the potatoes. Boil for 30 minutes. Do NOT drain the water. Mash the potatoes a little bit to your liking. Add the butter, milk, and can of cream of mushroom/chicken soup and parsley. Stir together. You can simmer until you are ready to serve. When ready, add the cheese and salt and pepper to taste. Top with the crispy bacon bits.

Next time I make it, I am going to add some pureed calliflower and broccoli so my kids get some extra veggies!