Mom's Cheesy Potato Soup

When I was little, we used to go on summer camping trips. I was usually given a Dramamine, made a little nest in the back of the white '65 Chevy pick-up and woke up when we were there. We never really went to the same place twice - there were so many places to explore! On one trip, we went to the coast. Mom'll have to tell you exactly where, as I was 7 and didn't pay attention to stuff like that.

What I remember from the trip is that Mom was pregnant with Amanda, Dad got chased by a swarm of bees (he's allergic) on one of our walks by the stream, the fog was beautiful - I learned I love the coast, a huge redwood tree fell on the neighbors' tent spot (Thankfully, they had decided to pitch their tent elsewhere!) and we drove all over the place looking for "fresh" clams to make clam chowder. Kate gagged on a clam in the first bite - poor thing was always choking with those tonsils of hers. This recipe was born from that trip. I wrote it down while I was talking to Mom on the phone on the phone on December 8, 2006.

I'm making it today because my hubby and kids don't like corned-beef or cabbage and...it's St. Patrick's Day! I feel we must at least have some potatoes.


Mom's Cheesy Potato Soup
4-6 cups peeled, diced potatoes - put in pot, just cover with water
Add 2 tsp. chicken bouillon and 1 tsp. salt. Boil-ish until tender, about 20min.

Cook 6 strips of bacon (I just use up the package, it'll get eaten!) with 1/2 an onion, chopped fine. (Cook the bacon in a pan first and add the onions until they're tender.) Add onion and crumbled bacon to potatoes with liquid.

Add: 2-4 cups milk (good with powdered milk, premixed and measured)
1 cup grated cheddar or jack cheese (not mozzarella)
2 tsp. dried parsley
1/2 tsp. pepper
1 Tbsp. margarine
1/2 tsp. garlic powder

Do NOT boil (the milk curdles) Heat until the cheese melts. Stir gently. Remove from burner, cover and let sit for about 5 minutes to thicken up.