Ingredients:

• 6 medium Russet potatoes, cut into bite size pieces
• 1 onion diced
• 3 carrots, peeled and sliced
• 3 stalks celery, diced
• 6 slices of bacon, cooked and crumbled
• 8 cups of vegetable broth or chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tsp minced parsley
• Salt and pepper to taste
• 3 tbsp flour (corn starch can be substituted)
• 1 cup finely grated cheese of your choice

How To Make:

1. Add the bacon to a soup pot and…

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