Using a juicer, juice 3 potatoes to yield one cup of juice. Remove the pulp from the juicer and reserve 2/3 cup pulp for the crackers.

Juice 2 tomatoes to yield one cup juice.

In a pot, brown 2 slices bacon over medium heat. Chop the pepper and add ¼ cup to the bacon. Saute until tender.

At this point, I chose to put the ingredients in a new pot because I was afraid there would be little black specs floating in the broth. I pictured the chefs ridiculing me right away.

Dice 1 potato into ¼-inch cubes. Add to the pot and cook for about 5 minutes, until the potatoes are tender, but not too soft.

Add the potato and tomato juices to the pot along with the cheese. Bring to a boil. Reduce heat to a simmer.

Remove the seeds from one tomato. Dice the outer portion. Add to pot with salt, pepper and garlic powder. Simmer until ready to serve.