Cheddar and Bacon Potato Soup

This is a great soup for chilly nights--so creamy and filling.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  large potatoes, cubed
• 1  large onion, chopped
• 1⁄2 cup butter
• 3  stalks celery, chopped
• 3  chicken bouillon cubes
• 1  lb bacon, cooked crisp
• 8  ounces  shredded cheddar cheese
• 1 (12 ounce) can evaporated milk
• 2  cups  pepper  gravy mix
•  salt and pepper

Directions

1. In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
2. Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.