Potato Soup

So this recipe is one of my husband's favorite meals. I created this recipe to feed three adults and have some leftover. But the amounts can easily be adjusted from a large family meal to a meal for one or two.

4 russet potatoes (peeled and cubed) (or one potato per person)

1/4 of a green bell pepper diced

1/4 of a red bell pepper diced

1/4 of an onion diced

2 or 3 green onions

4 cloves of garlic diced

32oz chicken broth

1/2 cup shredded cheese

1/4 cup of cream or milk

1 tablespoon olive oil (any other oil, butter or bacon grease can be used as well)

3 tablespoons butter

1 teaspoon chili powder

* black pepper to taste

*If you happen to have bacon or ham on hand feel free to add that as well. You will only need 3-4 pieces finely chopped.

Fry the bacon strips then let cool. Chop them up as small you prefer.

Put the olive oil in your soup pot and sautee all your vegetables and garlic except for your green onions. If you already added them to the pot don't freak out it will still taste great just go ahead and cut up another one.

Once your onions are almost see through add your cubed potatoes. Add your chicken broth until the potatoes are completely submerged. If you are using bacon add it and your green onions now. Let this cook until the potatoes are soft.

Once then potatoes are fully cooked add your butter, cheese, black pepper, and chili powder.

Once the cheese has fully melted add your cream or milk. Let cook for about 5 minutes then it's ready to servee.