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1 lb bacon, cut into small pieces
1 large onion, chopped
3 or 4 cups of peeled potato, chopped into small pieces
1 14.5 oz can of chicken broth
2 cans of cream of celery soup
2 cups of milk
ground black pepper
In a large pot, cook bacon. Remove bacon from pot with a slotted spoon and save aside. Discard all but 3 tblsp of bacon fat. In the pot, brown the onion in the bacon fat. Add the potato and chicken broth. Add enough water to cover the potatoes. Simmer for 15 to 20 minutes until potato is tender.
Mix together milk and cream of celery soup until smooth and add to the pot. Don't allow it to boil, just simmer a bit. Crumble up bacon and add it to the pot. Season with pepper.