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.