Baked Potato Soup

Just in case you were wondering, I made up a recipe for some baked potato soup. It turned out pretty well, so I thought I'd share it with you, especially since it's easy and the weather is getting blustery and cold. Happy Winter! Happy Solstice!
Ingredients:
2 - 2.5lbs russet potatoes (about 4-6 larger potatoes)
0.25 - 0.5lb bacon
2-3 regular sized onions
4c. chicken stock
1 can Campbell's Cheese Soup
1 can milk
Procedure:
Peel potatoes and dice them into 1/2" chunks or so. Place in stock pot and cover with water. Bring to a boil and boil for about 20 minutes or until cooked.
Cut up bacon into chunks and fry in a pan until cooked. Drain bacon on a plate with a paper towel and reserve some of the bacon grease for cooking onions.
Cut up onions into chunks and fry in the leftover bacon grease. When almost done, add a couple cloves of garlic, smashed.
Once potatoes are cooked, drain the pot and place the potatoes back in it. Add chicken stock, bacon, onion, cheese soup and can of milk. Depending on when you want to eat, either heat the soup through quickly over medium heat (but be careful not to boil for too long, as the milk and the potatoes will burn - stir frequently) or place on low, low, low heat and allow to come to a gentle simmer, stirring occasionally.
In the end, I pureed the soup with my immersible blender, but I am sure it would be fine without the pureeing, especially if you don't have the immersible blender thingy (since putting batches of hot soup in the blender is NOT FUN!)