Creamy Potato Soup

• 1/2 c. margarine
• 5 potatoes, peeled and chopped
• 1 large onion, chopped
• 1 c. chopped celery
• 4 c. half and half
• 1 c. milk
• 4 slices crisp-fried bacon, crumbled
• 1 tsp. salt
• 2 tsp. instant chicken bouillon
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1 bay leaf
• dash of cayenne pepper

1. Melt margarine in large saucepan.
2. Add potatoes, onion and celery.
3. Cook over low heat for 15 to 20 minutes or until tender, stirring frequently; do not brown.
4. Add half and half, milk, bacon, salt, bouillon, pepper, garlic powder, bay leaf and cayenne pepper; mix well.
5. Bring to a boil over medium heat.
6. Simmer, covered, over low heat for 30 to 45 minutes, stirring occasionally.
7. Remove bay leaf.
8. Pour half the soup into blender container.
9. Puree until smooth.
10. Return to saucepan.
11. Cook until heated through, stirring.

margarine, potatoes, onion, celery, milk, bacon, salt, instant chicken bouillon, pepper, garlic powder, bay leaf, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341437 (may not work)