Fantastical Friday!

It's Friday, It's Friday, It's Friday Today!  Thank goodness 'cause I can't stand the sight of one more peanut butter sandwich at 7:30 in the freak frakin' morning.  
With that little outburst taken care of how about a yummy recipe?  I don't know about you but as the days get shorter and the nights colder all I want is nice warm comfort food, my hips are screaming in revolt - but I have perfected the fine art of tuning them out entirely.  
Come join me for a nice hot bowl of baked potato soup!

Cheese, Bacon, and Potatoes...doesn't get a whole lot better than that, unless there was a giant piece of chocolate cake at the end... ummmmmmmm....chocolate cake (I might have heard a tiny squeak from the hips that time...shhhhhh hips, nobody likes you!)

 Baked Potato Soup

• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) chicken broth
• 3 cups cubed potatoes 
• 1 (15 ounce) can of whole kernel corn (can this count as a veggie?)
• 1 (2.5 ounce) package of country style gravy mix
• 2 cups milk
• shredded cheese 
• At least 6 pieces of bacon

Fry up the bacon, remove bacon and drain some of the fat, then fry the onions, and celery in the remainder (oh yeah baby!) cook until tender, about 5 minutes. Drain.  Add the chicken broth and bring to a boil.  Add potatoes, cook over low heat for 20-25 minutes or until potatoes are soft, stirring occasionally.

Stir in corn, return to boiling, dissolve gravy mix in milk; stir into boiling mixture.  Add cheese and crumbled bacon pieces from earlier.

Sweet deliciousness!  Enjoy your weekend!!!

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