1Scrub potatoes well then cube all and place in large sauce pan with chicken broth and enough water to cover potatoes. Bring to a boil. cover and reduce heat to a simmer.
2Chop onion and celery and put into pan. Stir in margarine and half of cheese. Keep watch so cheese does not stick.
3Cook bacon until well done then crumble and set aside.
4If you need to thicken soup, try a small amount of potato flakes. When potatoes are soft and vegetables are done take off heat. Place into individual serving dishes and garnish with bacon, cheese, croutons, salt and pepper. Place in oven and brown top then serve with loaf of hot bread