I make a soup that’s to die for. Get a big pot (1 gallon or more). Fill that up about halfway with Yukon Gold potatoes and boil em until they float or the skin starts coming off. Drain the water and give the potatoes some time alone while you pan fry a package of bacon… WITH THE FAT removed (or go for real bacon bits if you wanna save a pan. These are moist chopped bits of bacon, not red croutons).
For a one gallon pot, add back the potatoes, bacon, and mix in 2–3 pounds of shredded cheddar cheese with milk (think of the cheese as your broth in chicken noodle soup.)
You’ll have to eyeball how much milk to add in to make the soup as thick as you prefer. Stir it often while the cheese melts so it doesn’t burn or stick. Add in some garlic powder, black pepper, onion powder… Whatever effect you’re after. Me? I use Paprika, a punch of sea salt, a punch of chili powder… And you’re done.
Yukon Gold Cheddar-Bacon Stew.
You love to cook, yes? Not everything’s done in an oven :)