Baked Potato Soup Name: Christie Luker Base: Hanscom AFB Recipe: 2 Tbsp butter 1 stalk celery, chopped 1 carrot, chopped Onion powder, to taste Salt and Pepper, to taste 1 can Chicken Broth 1/2 jar Hormel Real Bacon Bits 1 bag Oreda (cubed) Hash Browns 1 3/4 c milk 2 cups Water Shredded Cheese In a dutch over, melt butter and saute celery and carrots til tender. Add onion powder, salt, pepper, chicken broth and bacon bits. Bring to boil. Add hash browns, milk and water. Bring to boil, then turn heat down and let cook until hash browns are tender. Soup will thicken up as it cooks. If it gets too thick, add water to desired consistency. Serve in bowls topped with shredded cheese. This is yummy and warms the belly on those cold winter days.