Chunky Potato Soup

4 T. butter

4 Russet potatoes, peeled & chopped

1 onion, chopped

1 cup chopped celery

1/2 cup water

4 cups half & half

1 cup milk

1 tsp. salt

1 chicken bouillon cube

1/4 tsp. garlic powder

1 bay leaf

bacon, crumbled (optional)

chopped chives (optional)

grated cheese (optional)

1. Melt butter in a pot over low heat. Add potatoes, onion & celery. Cook, stirring until onion is tender. Add water; cook covered until potatoes are tender, about 10 minutes

2. Add half & half, milk, salt, garlic, bouillon cube & bay leaf to pot & stir well. Turn heat to medium, bring to a boil.

3. Remove bay leaf. Pour 1/2 of soup (or less) into a blender, puree until smooth.

* For chunkier soup puree less.

4. Return puree to pot. Stir well. Add bacon. Cook until heated through. Top with chives & cheese.