4 lbs medium Idaho potatoes           1 Cup finely chopped Carrots                   1 Cup finely chopped Celery
1 1/2 cups Chopped Onion                         1/2 Cup chopped Green Onion                    6 Slices Bacon
3 Cups Milk                                               3 Cups Water                                          3 Chicken Broth Cubes
1 Tbsp Garlic Powder                                 1/4 cup Butter or Margerine                      1/4 Cup Parsley Flakes
                                                           3 Cups shredded Cheddar cheese

Boil unpeeled Potatoes in large pot.  In large skillet fry bacon crisp.  Remove bacon, then sautee Celery, Carrots, 
and Onions until Celery and Carrots are just tender.  You may need to add a stick of butter to the skillet to 
have enough liquid to sautee the vegetables.   Add Garlic after vegetables are tender.  Drain, peel, and cut 
potatoes into 1 - 1 1/2 inch squares.  Rinse the large pot and place over medium heat with 3 cups of water 
and the 3 Broth cubes.  When water boils, add undrained vegetable mixture.  Add Potatoes and milk.  Crumble 
bacon into pot.  Add parsley flakes.  Let soup come to a boil, then reduce heat.  Add. Cheese. 
Allow to "cook down" until soup is thickened by potatoes.  Salt and pepper to taste.  If you like your soup 
thicker, add one can of Cream of Celery or Cream of Chicken soup.