5-6 medium potatoes, peeled, diced and boiled OR 4-5 servings worth prepared instant mashed potatoes
1 large can chicken broth (or 3 small cans vegetable broth for vegetarian version)
1/2 lb. grated cheddar cheese
1 Tbsp. minced garlic
1 c. milk (or more if needed to make soup less thick)
1 c. diced, cooked bacon (optional)
In large soup pan, mash potatoes. Stir in broth, milk and garlic. Heat on medium heat, stirring constantly until bubbly. Add cheese (and bacon) and stir. Reduce heat. Simmer on low until soup is bubbly again and cheese is melted (not a large glob in the bottom of the pot).
prep time: 5-30 minutes
cook time: 10 minutes
serves: 4-5 people
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