Baked Potato Soup

• 3-4 medium baked potatoes with skin
• 4 slices lean bacon
• 1 medium onion diced
• 1/2 cup celery diced
• 1 can Campbell's chicken broth
• 1 can water
• 1/2 tsp. ground white pepper
• 1/2 tsp. salt
• 1 tsp. parsley flakes
• 1 pkg. instant mashed potato flakes
• 1 pkg. half and half or light cream

1. Remove thick/tough peeling from potatoes leaving as much tender peeling as possible.
2. Cut into 1/2-inch slices & set aside.
3. Cut bacon into 1/4-inch bits and saute in a large saucepan until lightly crisped. Remove bacon bits with a slotted spoon leaving the drippings.
4. Set bacon aside.
5. Add onions and celery to drippings and saute until tender but not browned.
6. Add broth, water, pepper, salt and parsley flakes and bring to a simmer.
7. Stir in diced potatoes and allow to simmer for about 5-10 minutes.
8. Begin adding instant potato flakes to thicken if desired, adding 1 tablespoon at a time until you have a fairly thick consistency.
9. Allow to simmer for a few minutes to have the potato flakes absorb to their maximum.
10. When the consistency that you wish is reached, slowly add the cream, stirring constantly.
11. Allow to heat through but not boil.
12. Add reserved bacon bits, stir and serve.

potatoes, lean bacon, onion, celery, campbells chicken broth, water, ground white pepper, salt, parsley flakes, instant mashed potato, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80623 (may not work)