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1/2 lb. bacon

1 medium onion, diced

1 clove garlic, chopped

1 c. celery, chopped

5 lb. bag potato's, peeled and diced

8 c. water

6 bouillon cubes, (if 1 cup cubes)

4 ounces (half block) cheddar cheese, shredded


Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat

reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat

until tender, not browned. Add water, potatoes, and bouillon and bring to a

boil. Reduce heat to simmer, and cover, simmering until potatoes are tender.

Stir in cheese until melted into soup. Stir in crumbled bacon, and serve.

This recipe serves about 6 to 8, considering most families eat more than a

normal 1 cup serving.

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