Serves 10 - 12

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
2 cups milk
1 cup heavy cream
4 chicken bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, diced and fried crispy
Chopped parsley for garnish

Fry diced bacon until crispy. Drain on a paper towel and set aside.

In a large Dutch oven or soup kettle, sauté onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.  Garnish with fresh chopped parsley.