6-7 medium unpeeled potatoes diced into larger pieces
1 1/2 cup grated Monterrey Jack cheese
1 pint half & half
7 stalks celery thinly sliced
1/2 large onion thinly diced
6 chicken bullion cubes
1 package bacon diced small and cooked in pan until crispy (drain and set aside)
1 tablespoon garlic salt
1 tablespoon rosemary minced small
1 tablespoon sage minced small
1/2 cup parsley (optional)
Add your diced potatoes & bullion cubes into a large pot and add water just to the top of the potatoes. Boil until just tender, then turn heat down to medium and add celery and onion. Simmer for another 15 minutes stirring occasionally. Add garlic salt, bacon, rosemary and sage - then, slowly add in the cheese. Stir and turn soup to low. Top with parsley if you choose.
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