6 potatoes (large), cubed
4 green onions, chopped (including tops)
3 stalks celery, chopped fine
2 c. water
2 tsp. dried parsley flakes
3 chicken flavored bouillon cubes
1 tsp. salt
pepper to taste
1 (12 oz.) can evaporated milk
1 1/2 to 2 c. milk
1 c. cubed Cheddar cheese
1/2 stick butter
bacon bits to taste (optional)

Combine first 8 ingredients in large pot. Bring to boil. Cover and reduce heat. Cook until potatoes are tender (do not drain). Mash the vegetables, leaving slightly lumpy. Add butter, cheese, milk and bacon bits. Cook over medium heat until cheese is melted and the ingredients are hot and mixed well.

Yields 8 to 9 cups.