I had this delicious soup at a friend’s house recently. She served it as the first course in a wonderful meal and it was so creamy and cheesy and satisfying I just had to share it!  It’s the perfect remedy for a cold, gray, winter day.

2 stalks  celery, sliced

1 can (10-3/4 oz.) condensed cream of chicken soup

3 cups  milk

Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.

Add potatoes, onions and celery to drippings in saucepan; cook and stir 2 min.

Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until Velveeta is completely melted and potatoes are tender, stirring occasionally.