World's Best Potato Soup

8 unpeeled potatoes, cubed

1 pound bacon - cooked and crumbled

1 onion, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

2 stalks celery, diced

6 cubes chicken bouillon

2 cups shredded Cheddar cheese

1 pint half-and-half cream


1 In a large stock pot combine potatoes, onions, celery, bouillon cubes

and enough water to cover all ingredients.

Bring to a boil and simmer on medium heat until potatoes are within

15 minutes of being finished.

2 Add half and half, bacon, cream of mushroom soup and stir until

creamy. Add cheese and stir until completely melted. Simmer on low

until potatoes are done.

3 If you like your soup chunky, eat up now.

If you like your soup smooth and creamy, put it in the blender for a

short time until creamy.