Creamy Cheesy Potato Bacon Soup

**fry the bacon, drain on paper towel when crispy

**pour out all bacon grease into a cup, except enough to cover the bottom of your pan(keep extra in case you need to add while sauteing veggies)

**saute onions, celery, carrots & garlic in the bacon grease approx 5 minutes

**add potatoes and saute with the veggies approx 5 minutes more

**pour enough chicken broth in until it almost covers the potatoes

**pour enough milk to cover potatoes by approx 1/2 inch

**bring to a boil and cook for approx 7-10 minutes(you want the biggest chunks of potato fork tender)

**if the smaller potatoes have not broke down enough to thicken soup to your liking, add a roue a little bit at a time to help thicken

**when the soup is ALMOST as thick as you want it add both of the cheeses

**let it cook through about 5 minutes--this is when you will know if it is too thick or just right--if it is too thick just add milk a little at a time to thin a bit

**add bacon at the last minute so it stays crunchy

**through out cooking this i add salt and pepper to taste