To Die For Potato Soup

• 8 red potatoes, washed, unpeeled
• 1 onion, chopped
• 1 quart half-and-half, divided
• 2 stalks celery, chopped
• 6 chicken bouillon cubes
• 1/4 lb bacon, crispy fried, chopped
• 2 cups cheddar cheese, shredded
• 1/3 cup green onion, chopped
• 1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup
• 4 tablespoons fresh parsley
• salt and pepper
• 1 teaspoon thyme
• 1/2 - 1 cup white wine

1. Saute celery and onion in 1 TBS of bacon grease.
2. Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes.
3. Add enough water to cover the potatoes and boil.
4. During the last 15 minutes of cooking the potatoes, remove 1/2 of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot.
5. Add the parsley, can of creamed soup and the remainder of half-n-half.
6. Cook for another 15 minutes.
7. Top with green onions and bacon. Serve hot.

red potatoes, onion, stalks celery, chicken, bacon, cheddar cheese, green onion, condensed cream, fresh parsley, salt, thyme, white wine

Taken from www.food.com/recipe/to-die-for-potato-soup-116969 (may not work)