Potato Soup

• 4-6 slices bacon, chopped before cooking into 1/4" pieces
• 1 1/2 cups med to large onion, chopped

• 4-5 peeled, diced medium-sized potatoes 
• 2 stalks of  celery, chopped 
• 4 cups water
• 5 dried bouillon cubes (5 t of loose granules)
• 1/4 teaspoon pepper

• 3/4 c half-and-half 
• 4 oz velveeta cheese

1. In dutch oven pot, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving a bit of fat in skillet. Drain bacon on paper towel, then refrigerate. In same pot, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2. Add potatoes, celery, water, granules and pepper.
3. Cover; cook on Med-Low heat for an hour, until potatoes are soft. 
4. Turn off heat. (The soup will curdle if you boil it with the cream in it, so don't do it!)
5. Add half-and-half, and cheese until well melted. 
6. Dish into bowls and sprinkle with bacon.