Potato Cheese Soup

• 2 -3 large potatoes (prefer White Rose)
• 1 (14 ounce) can evaporated milk
• 2 slices bacon, diced
• 1 small onion, diced
• 1 celery rib, diced
• 1 (5 -10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)

1. Take ONE potato, cut into medium dice.
2. place cut-up potato and water to pan, cook til potatoes VERY soft.
3. Mash it with potatoes masher (leave the water).
4. cut remaining potatoes to bite size.
5. Add them to the mashed potatoes in the water.
6. Add more water (depends on how much's evaporated).
7. Cook the bite-size potatoes til tender.
8. Meanwhile, Saute bacon, onion, celery til transparent.
9. Once potatoes tender, add bacon/celery mixture and the evaporated milk.
10. continue boiling and stir.
11. Add the cheese.
12. taste, adjust to your own liking.

potatoes, milk, bacon, onion, celery, english cheese spread

Taken from www.food.com/recipe/potato-cheese-soup-22004 (may not work)