4 russet potatoes (peeled and diced)

1 stalk celery; diced

1/4 onion; diced

2 tbs. butter

1 tbs. olive oil

3 slices bacon; diced and browned

1 slab ham; diced (brown with bacon)

2 chicken bullion cubes

hand full fresh parsley

2 cloves fresh garlic; crushed

1 tbs. Mrs. dash

1 tea. black pepper

3/4 can evaporated milk

3 slices Kraft American cheese 



In a saute pan, brown bacon and ham (set aside)

In a pot; saute onions, garlic, and celery  (in butter and olive oil)

Add cooked ham and bacon, bullion cubes, potatoes.

Then add seasonings and parsley; cover ingredients (barely) with water.

Simmer for about 15 to 20 minutes. Until potatoes are cooked well. 

Take soup off stove add evaporated milk and stir. Then add cheese; stir until melted.

Eat and enjoy!!