LOADED POTATO SOUP

You need a potato masher for this so you can mash down the baked
potatoes into the broth as they cook. 

This is one of those recipes you have to estimate on. 

Bake up a bunch of potatoes, let them cool, then
scoop potato into a soup pan.
I use three large baked potatoes and it makes about six servings.
Add your chicken broth until you have the desired thickness. 
Remember you are also adding milk or half and half later.
Heat the broth and potatoes, mashing while heating to break

down the potatoes. 

Dice up a bunch of onions, celery, and carrots.
Sauté those in some butter until they are soft.
Add vegetables to the potato and chicken broth. Season with
pepper, salt, parsley and garlic powder
Let that stuff cook until the potatoes break down more
that will add some heft to the soup.
After that cooks for a little while...
add in some half and half or milk, whatever you
have handy to make
it creamy. Add some shredded cheddar. 
Let it simmer for a while.
While it is simmering, cook some bacon,
 nice and crisp and then crumble it.
When you are ready to serve, top with
some shredded cheddar and bacon and some chives or
chopped green onion.