A comforting and creamy potato soup with a cheesy twist, perfect for any occasion.
Peel and dice two potatoes into small cubes.
Smaller cubes cook faster and mash more easily.
Place the diced potatoes in a large pot with enough water to cover them. Boil until very soft.
Check the potatoes with a fork; they should be easy to mash.
Mash the cooked potatoes directly in the pot, leaving the water.
Mashing in the pot saves time and retains the starchy water for a creamier soup.
Dice the remaining potatoes into bite-sized pieces and add them to the pot.
This adds texture to the soup, balancing the creamy base.
Cook the bite-sized potatoes in the pot until tender.
Stir occasionally to prevent sticking.
In a skillet, sauté the bacon until crispy, then add diced onion and celery. Cook until the vegetables are soft.
Cooking the vegetables in bacon fat enhances their flavor.
Add the sautéed mixture to the pot along with the evaporated milk. Stir well.
Ensure the milk is well incorporated for a smooth soup.
Add the shredded cheddar cheese to the pot, stirring until melted.
Add the cheese gradually to prevent clumping.
Taste and adjust seasoning as needed. Serve hot, garnished with additional cheese or herbs if desired.
A sprinkle of fresh parsley or chives adds a pop of color and flavor.
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