Cream Of Potato Soup - cooking recipe

Ingredients

2 1/2 lbs yukon gold potatoes
1/2 cup chopped celery
1 quart water or 1 quart chicken broth
2 chicken bouillon cubes, if using water
1/2 teaspoon paprika
2 (8 ounce) cans Campbell's condensed cream of celery soup
1 lb Velveeta cheese
1 quart half-and-half

Preparation

Cook Potatoes in water till soft but not done.
Add all the other ingredients.
Cook slow till potatoes are done stirring occationally.
Garnish top of soup with crumbled Bacon and chopped green onion.