Potato soup

This is what we had for dinner tonight. It is maybe the easiest recipe ever. The only remotely time consuming part is grating the pepper jack cheese. I like it because it's super-fast, tastes good and makes me feel like I put in slightly more effort than just heating up a can of soup.

Zesty Potato Soup
Adapted from a recipe that originally appeared in Simple & Delicious, I think
3 - 10 3/4 oz. cans cream of potato soup, undiluted
2 - 12 oz. cans evaporated milk (or just use regular milk if you'd rather)
2 large baking potatoes
2-3 tbsp. cooked and crumbled bacon, optional (the "real bacon pieces" in the baking aisle work great)

Toppings:
Shredded cheddar jack cheese
Shredded pepper jack cheese (If anybody finds this ready in a bag, let me know - I just grate from a block of pepper jack. Skip this if you want to, but it's worth it to have it.)
Fried tortilla strips, available near the bagged salad in the grocery store (The Santa Fe flavored ones are particularly good.)

1. Bake the potatoes in the microwave, and cut them into chunks.
2. In a large pot, combine the potatoes with all the other soup ingredients. Heat 5-7 minutes or so...until it's heated through.
3. Top with cheeses and tortilla strips.

It really is so good. It does make a lot for two people, but it's easy to adjust the amounts to make less.