I made this potato soup with items I had on hand at home one day after work. It cooks in just 35 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Discard all but 2 teaspoons bacon drippings from the pan.
Add carrot, celery, and onion to the bacon drippings. Saute over medium heat for 2 minutes. Add 1 cup chicken broth, garlic powder, salt, bay leaf, and pepper. Reduce heat to low and cook for 5 minutes. Add potatoes and remaining chicken broth; cook for 10 minutes. Add evaporated milk, increase heat to a simmer, and cook for 5 minutes.
Serve with crumbled bacon and grated Asiago cheese.
Per Serving: 267 calories; protein 11.9g; carbohydrates 33.2g; fat 16.3g; cholesterol 34.6mg; sodium 1945.3mg.