Ok...I know it's hot out there, But cooler weather is soon to be around the bend. I just love potato soup, served with a big pan of hot buttered cornbread, I know you will love this recipe if you try it!
1In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked bacon and simmer until cheese is melted.