After-Church Dinners at Grandma's
Enjoy this recipe fromAfter-Church Dinners at Grandma's.Grandma Jo's Potato Soup2 lbs. potatoes, peeled and diced1/2 lb. carrots, peeled and diced2 stalks celery, diced1 onion, diced4 c. water12-oz. can evaporated milk1/4 c. butter, slicedonion and garlic seasoned salt to tastepepper to taste8-oz. pkg. shredded Cheddar cheese3 slices bacon, crisply cooked and crumbledCombine  vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in evaporated milk, butter and seasonings. Heat through. Ladle into soup  bowls; garnish with cheese and bacon. Serves 6.