6-7 Really Big Baking Potatoes
2-3 Cups finely shredded Cheese (your preference)
1 lb Thick Bacon cooked (save some bacon grease)
1/4 Cup bacon grease
2 bunches Green Onions (scallions) chopped into bite size pieces
3-4 stalks Celery chopped
1 1/2 Cups milk (whole preferably) - nothing less than 2%
Salt (to taste)
Pepper (to taste)
Up to 3 tsp Summer Savory (spice)
2-3 Carrots peeled & sliced thin
Peel potatoes and cut them into bite size pieces. Put potatoes in a large pot and cover with about an inch of water. Put pot on to boil. Meanwhile, cut up bacon in quarters and fry in frying pan. Place crisply cooked bacon on paper towel to drain. Save 1/4 cup bacon grease. Once the potatoes are tender; leave water in pan and slightly mash the potatoes so they are still somewhat chunky. You don’t want it to be too juicy. Add summer savory, salt and pepper to taste. Add celery and carrots. Cook until tender then add green onions, bacon pieces and bacon grease. Continue to simmer until onions are tender. The grease is like magic; after soup is done the grease will come to the top and can be easily skimmed off. It really flavors the water. Stir soup well. Add cheese & milk 1/2 cup at a time, reserving some cheese for the top of the soup. Enjoy! - Dorilyn Baker French
