8 unpeeled potatoes cubed
1 onion chopped
2 stalks celery diced
6 cubes chicken bouillon or 6 tsp. chicken base
1 pint half-and-half or milk
1 pound bacon diced
1 can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
In a large stock pot cook bacon crisp, then add onions and celery and cook until onions are clear. Then add potatoes and bouillon cubes or chicken base, and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half or milk, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
