What's for dinner-meal plan and Potato soup recipe

This week was a bit funky after the Baptism, so it was sort of work with what was leftover

Mon: leftover pizza

Tues: homemade pork tacos (own taco seasoning)

Wed: Chicken pot pie soup

Thurs: Chicken, broccoli, and rice

Fri: ???

Sat: baked potato soup

Sun: dinner with our small group

Here's my potato soup recipe--you know me--terrible with amounts.  I just go by looks and taste.

4-5 red or Yukon golden potatoes;

1 lb bacon;

carrots, diced

celery, diced

onion, diced 

salt and pepper;

3-4 c chicken broth; 

butter; 

flour; 

heavy cream, half and half, or whole milk; 

sage (and any other herbs you desire);

salt and pepper to taste, cheddar cheese.  

Garnish: scallions, cheddar cheese, bacon

Drizzle 4-5 potatoes with olive oil and salt and pepper- wrap each in foil.  Bake in oven until just tender- about 1 hour.  Brown bacon.  Drain off fat, reserving 2-3 T of grease.  Meanwhile, chop carrots, celery, and onions.  Brown veggies in reserved grease until just tender and seasoned.  Add chicken broth (2-3 c depending on your desired consistency).  Add desired seasonings and potatoes.  Bring to a simmer, cooking potatoes and veggies until tender and broth is almost absorbed.  Can refrigerate at this step until ready to serve.  

Mash the potatoes and veggies roughly with a potato masher.  Create a well in the center of your potatoes or in a separate pan-melt 2 T butter.  Add 2 T cream and 2 T flour.  This will create a roux.  Add this to your potato mixture.  Add more chicken broth and cream until desired consistency.  Sprinkle a small amount of cheddar cheese in soup. Bring to a simmer and then serve immediately.  Garnish with crumbled bacon, scallions, and cheese.