1 can chicken broth (49.5 oz. can)
1 large onion
celery (optional)
5 or 6 potatoes (use more if you like)
1 stick butter
1 pt. half and half
1 small pkg. Martha White instant potatoes
5 to 6 slices American cheese
salt and pepper

Put broth, onions, salt and pepper, potatoes and instant potatoes in pan. Stir. Cook, uncovered, on high until fork-tender. Turn to low, then add butter and half and half and stir. Simmer, covered, 30 minutes. Put soup in bowl. Top with chopped green onions, shredded Cheddar cheese and crumbled bacon.