Thick, Rich Bacon Potato Soup with a Cheesy Twist

If just reading this recipe doesn't cause your cholestrol to hit the ceiling - then this soup is FOR YOU. I don't make it often, but when I do I treasure each and every little sip and sniff. The aroma is remarkable and it is so, so pretty in a bowl with steam swirling around it like early morning fog. You're gonna ♥ this. I promise!

• 5 cups potatoes, diced into small cubes
• 1-1/2 cups carrots, diced
• 1 cup onion, diced
• 1-1/2 teaspoons salt
• 12 oz. can evaporated milk
• 2 tablespoons fresh parsley
• 1 cup milk
• 2 cup Velveeta cheese, cubed (don't use generic)
  
• 1/4 cup butter
• pepper to taste
• 8 strips bacon (get the good stuff), fried, diced and well drained

Combine potatoes, carrots, and onion in large saucepan or stockpot. Add salt and enough water to cover the veggies. Gently boil for 20 minutes or until veggies tender. With a potato masher, slightly mash some of the veggie, but not all.

Add remaining ingredients and simmer, stirring until all are incorporated and it is slightly bubbly.

I served this with a big green salad and some garlic toast.