Potato Bacon Soup

This soup is sort of specialized for someone who doesn't really like vegetables, so you can skip the parts where I boil the crap out of the veggies and mush them up if you want. 

I used a base recipe, as I didn't know how to make it. This is the original recipe if you want to see it: http://www.thekitchn.com/recipe-baked-potato-soup-with-136303

You will need:
1-2 packs of bacon (cooked and chopped)
6 medium potatoes (boiled/baked and cubed or mashed)
6-8 cups of whole milk
1 cup of butter or margarine
1 cup of flour
2 cups (or more) of shredded cheddar cheese
1 tbsp salt or garlic salt
1 tbsp pepper
2 tbsp (or more) Parmesan cheese
2-3 cups of your choice of frozen veggie mix (or fresh)
1.5 cups of corn 
1 white onion

Boil or bake your potatoes (with or without skin) ahead of time to save time! Some people like chunks but I prefer mine semi-mashed with small chunks. 

Put the chopped bacon in a pan with the onion. Cook until the bacon is a little crispy and the onions are soft. 

While the bacon cooks, add your butter to a large pot. Melt the butter and then add in the flour, making sure to whisk it well so there are no chunks. 
Continue to whisk and slowly add the milk. Turn down to medium, making sure to whisk often so the bottom does not burn. 

While the milk mix is warming up, boil your veggies in a pot of water until soft. 
Remove from the pot and either cut them small, leave them, or mash them. You can now add them to the milk mix. 
Don't be afraid to add the bacon grease  - unless you're watching your waist line - it adds flavour!

Add your remaining ingredients to the milk mixture and cook on medium until all of the flavours have come out and everything is combined. About 5-10 minutes. 

I used one pack of bacon and found it wasn't enough. The recipe I went off of suggests two, and I would definitely use two next time. 



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