Take peeled Raw potatoes and dice in 1-inch cubes. You will bring the 5 cups water to boil in with the beef or chicken bouillon. Cook until potatoes are ALMOST tender, leave a little under cooked. (use fork to check) There should be little liquid left after the potatoes have been cooking but remove around one cup of the liquid (bouillon) keep to the side do not discard. 

You are then going to add, while on med-high heat the heavy whipping cream or half and half to the pot of potatoes. Along with the milk bring to a boil then turn heat low to a simmer.  keep it at a simmer then add the celery (chopped in small peices or as large as you prefer) I just dice the celery. Then dice the onion very fine and add it also along with garlic, salt and pepper to taste. Let simmer for at least an hour, the max i leave it simmering is 2 hours.

Stir occasionally so the thick soup does not stick and burn to the bottom of the pan. . .  In another pan about 20 minutes before serving, chop up the slices of bacon into little bite size peices. Then throw in a skillet and brown the bacon up on medium-high. . . It shouldnt take very long. 

take your serving bowls and scoop the soup into the bowls, add a little sprinkle of cheddar or how much ever shredded cheese each person wants and then a little of the bacon crumble. . I always add a little more pepper on top and viola! you have my extra creamy extra tasty potato soup!

I hope you guys like it!

make sure when the bacon is done cooking that you place the bacon bits on a paper towel to absorb the fat. . Sont add to the cooking soup, it will make the bacon gummy and it will lose its crispiness, only add when serving, same with the shredded cheddar cheese!

 ******This can be simply made vegetarian also! Just substitute the Chicken/beef bouillon for Vegetable bouillon that you can buy canned in the store, and then just leave off the bacon! its that simple and easy and you can make it for the vegetarians you know or yourself if you are one :P  * * ** *

Green Garnet

Kellyanne O