Creamy Potato Soup & Cornbread

That's what I made for dinner tonight! 

Creamy Potato Soup:
1 lb. bacon (or 1 cup already cooked bacon - like Hormel bits)
1 onion, diced
1/2 bunch celery, diced (include leaf)
4 medium potatoes, small diced
4 chicken bouillon cubes
5-6 cups water
1 cup milk (or 1 can evaporated milk)
1 cup instant potatoes (or cornstarch slurry)
2 cups grated cheddar cheese

If using fresh bacon, slice into small pieces and cook to a crisp in large stock pot.  Remove bacon to paper towels to drain and add onion & celery to bacon grease.  Stir just until browned, then add potatoes, water (you want it to completely cover your veggies, plus be about 2 inches above) & bouillon cubes.  (If not using fresh bacon, use 1/4 cup butter to brown your veggies.)

Simmer for about 30 minutes, or until potatoes are done.  Add milk, then stir in enough of the instant potatoes to thicken the soup (or you can mix cornstarch & water and use that to thicken to your desired consistency - be careful with this though, only add a little at a time and wait until it's boiled for a minute or two to check the thickness before adding more).  Turn off heat.  Stir in crisp bacon & cheese just before serving.  Salt & Pepper to tast.

NOTE: Only add your dairy products just before serving or you will end up with grainy looking soup.

Cornbread:
1 cup flour
1 cup cornmeal
4 T. sugar
1 T. baking powder
1/2 tsp. salt
2 eggs
1/4 cup oil
1 cup milk

Mix dry ingredients together.  Add wet ingredients and stir until combined.  Pour into lightly greased 9x9x2 pan or muffin cups.  Bake @ 425 for about 20 minutes.  Serve with butter & honey.  (Check prior to the 20 minutes as you don't want overdone cornbread!  It should feel springy like a cake, but you don't want it to turn brown.)