Cheesy Potato Soup

3 c. chicken broth
1 c. celery, chopped
1/2 c. onion, chopped
1 tsp. salt
6 potatoes, diced
3/4 c. flour
3/4 c. butter, melted
4 c. milk
16 oz. Velveeta
1 c. chopped bacon

Cook first six ingredients together for 10 minutes or until potatoes are tender and not mushy. In a separate bowl, mix melted butter and flour. Add flour mixture to potato soup. Quickly add milk and cheese and cook until thick. Add bacon.

Cheese Bread

6 cups all-purpose flour
2 cups shredded Cheddar cheese
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
2 cups warm milk
1 egg

In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks.



**I added about one cup of Oscar Mayer Real Bacon Bits after the milk and egg were mixed in.**