5 medium russet potatoes (peeled and diced)

1 lb. bacon or 2 cups ham (browned, drained and crumbled)

3 stalks celery, chopped

1 medium onion, chopped

2 tbs. butter

1 clove garlic, crushed

3 chicken bullion cubes

1/2 cup fresh parsley

1 teas. Italian seasoning

dash of pepper, garlic, and onion powder

1 cup evaporate milk

4 slices of American cheese (use whatever cheese you want) about 1/2 cup

3 tbs. corn starch




In a large pot, add butter, celery, onion, and garlic; saute for a few minutes.

Then add, potatoes, cooked bacon, bullion cubes, parsley, seasonings, and cover with water. Stir.

Bring to a boil; reduce heat and simmer until potatoes are tender.  About 15 minutes. (remove parsley)

In a separate small bowl, add 1/2 cup of water and 3 1/2  tbs. of corn starch. Blend until smooth.

Stir corn starch mixture; slowly to boiling soup and stir; It will thicken.

Set pot off burner; then stir in evaporated milk and cheese slices; Stir well.

Eat and enjoy!!     So Yummy!!  🙂