Cheesy Potato and Bacon soup. How much more comfort could there be? This is an economical and easy recipe anyone can make. 
Boil 6 cups diced Green Giant Klondike Rose ® potatoes. Do not over cook. Leave slightly firm.
While the potatoes are cooking, dice 6-8 slices of bacon and start browning in heavy bottom pot. I prefer cast iron dutch oven.
Dice 1 cups of celery and 1 cup onion and add to bacon.
Add 1/2 cup butter.
Continue cooking bacon, celery and onion over low heat for 20 minutes.
Whisk in 1/2 cup flour. Cook for 2-3 minutes.
Slowly add in 3 cups of milk and 2 cups of chicken stock.
Add 1/2 teaspoon thyme, 2 teaspoon Worcestershire, 1 Tablespoon parsley, salt and pepper to taste.
Finally, add 1 1/2 cups shredded cheddar cheese.
You can add more milk or stock if too thick for your taste.
Cook for an additional 15 minutes over low heat.