To Die For Potato Soup - cooking recipe

Ingredients

8 red potatoes, washed, unpeeled
1 onion, chopped
1 quart half-and-half, divided
2 stalks celery, chopped
6 chicken bouillon cubes
1/4 lb bacon, crispy fried, chopped
2 cups cheddar cheese, shredded
1/3 cup green onion, chopped
1 (10 1/2 ounce) can condensed cream of mushroom & garlic soup
4 tablespoons fresh parsley
salt and pepper
1 teaspoon thyme
1/2 - 1 cup white wine

Preparation

Saute celery and onion in 1 TBS of bacon grease.
Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes.
Add enough water to cover the potatoes and boil.
During the last 15 minutes of cooking the potatoes, remove 1/2 of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot.
Add the parsley, can of creamed soup and the remainder of half-n-half.
Cook for another 15 minutes.
Top with green onions and bacon. Serve hot.