1 chicken bouillon cube (or vegetable cube if making it meat-free)
1 c. water
3 c. chopped, raw potatoes
1/2 c. chopped celery
1/4 c. chopped onion
1 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 1/2 c. milk
2 tbsp. flour
2 tbsp. butter
16 oz. shredded Swiss cheese
6 slices crumbled, cooked bacon (optional)

Sauté celery and onion in butter until tender. Add flour to make a roux. Add water; stir until smooth. Add potatoes and milk. Simmer until cooked. Add bouillon, parsley, salt and pepper. When heated through, stir in grated or shredded cheese until melted. Serve when hot with a crusty French bread. If using bacon, sprinkle on top of each serving bowl.