Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon.

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.