Potato Cheese Soup 2

From Mona Hemingway

1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley

Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.

In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.

Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.