1 sm. onion
2 tbsp. butter
4 slices bacon
4 c. diced peeled potatoes
4 c. cold water
6 tbsp. chicken bouillon
1/2 tsp. celery seed
4 c. whole milk
1/8 tsp. pepper
1 tsp. parsley flakes
1 (4 oz.) can diced mild Ortega chilis
3 c. shredded cheddar cheese

In a large soup pot. Fry bacon until crisp, set bacon aside. Drain 3/4 grease out of pot. Add butter and onion, stir fry 5 minutes. Add potatoes, water, bouillon and celery seed. Cover and simmer 20 minutes. Add milk and pepper, simmer 10 minutes. Add cheese, chili, crumbled bacon and parsley. Stir and simmer until cheese melts. Serves 12.