Homemade potato soup

6 medium potatoes
1 cup raw onions chopped
1 cup celery slices
6 slices Louis Rich Turkey Bacon
3 tsp Better Than Bouillon chicken base
1 cup Instant nonfat dry milk
6 cups tap water
salt and pepper to taste

You can of course substitute skim milk.
Use vegetable bouillon and no bacon for a vegie only soup.

Saute onions and celery until onions are translucent.
Cut bacon into 1/2inch pieces and cook in skillet until done.
Peel and then cut potatoes into 1 inch pieces.
Mix nonfat dry milk in half the water heat in microwave.
Add the Better Than Bouillon to the milk mixture and stir until dissolved.
Pour mixture into pressure cooker with the rest of the water.
Add the potatoes, onions, celery, bacon,salt and pepper to taste, to the pressure cooker.
Bring to pressure (15 lbs) and cook 6 minutes.
Cool down pressure cooker immediately.
Take two cups of mostly potatoes with liquid and blend with a hand blender until consistent solution. Add back to the rest of soup.


Serving Size: makes 12 1-cup servings