Roaster Potato Soup

I just received a potato soup recipe from Karen Tripp that sounds DELIGHTFUL and very simple. Karen says that this soup is generally a bit thicker than most of it's kind. Sounds good to me! I have heard for many years that Karen is an EXCELLENT cook!!! That being the case, this soup should be delicious!!!

You will be using a round roaster for this but I don't see why you couldn't use an oval roaster if you'll be serving a lot of soup.
You will need:
Enough potatoes to fill 1/3 of your roaster.
Half and Half (mixture of milk and cream)
1 pound of bacon that has been fried crisp and crumbled
salt and pepper to taste
butter
chopped celery (optional)
chopped onion (optional)
cheddar cheese (optional)

Wash the potatoes but there is no need to peel them. Cut into chunks and place into your roaster. Fill the roaster halfway or so with water. (If you want to add onions and/or celery, now is the time to do it.) Place on rack of oven, I suppose at about 425 degrees. Allow the water to boil until the potatoes are nice and soft. Keep enough water to cover the potatoes as they cook. Otherwise, they stand a good chance of drying out.

Drain the excess water off of the potatoes. Use your potato masher to mash them to the point of thickness that you desire. Add butter. Add as much Half and Half as you want to. Of course the more Half and Half that you add, the thinner your soup will be. Add salt, pepper and cheese if you please.

Karen also added this tidbit that I thought was cute. However, it may not have been a joke. If you know Karen, you know that she loves her horses. This may actually be a tip that horsemen should remember. Am I right, Karen?

"Save your bacon grease. It will grow hair on horses that have lost their hair due to injury."

I'd really like to know if this works, Karen, so that I can re-post the information.

Thank you, Karen!!! I am going to try this recipe this weekend!!!!!

VLE-B