Potato Soup

4 large peeled and diced potatoes

1/4 cup of milk

1/4 cup of whipping cream

dried dill

salt and pepper

garlic powder

Boil the potatoes in just enough water to cover them for about 15 minutes or until very tender. Drain most of the water. Add in seasonings to taste and mash the potatoes with a hand-held masher. Heat on low heat and add in the milk and cream. If you need to thicken the soup a bit more like I did, use 1/4 cup of flour mixed or shaken in shaker with 1/2 cup cold water. Add to the soup until desired consistency.  Serve with a little sharp cheddar cheese on top. (My hubby and sons added in the bacon bits again!)

*Note: I don’t think I have ever made the same pot of potato soup! I almost always fiddle with and change the recipe based on what I have here. One could use broth to cook the potatoes in or leave out the cream. Some recipes, like the Panera copycat recipe calls for a block of cream cheese. I guess anything goes with potato soup.