2 qt. water
4 large potatoes, peeled
1/2 c. onion, chopped
6 slices bacon
salt and pepper to taste
celery salt or celery to taste
1 stick butter
1/2 c. flour
2 c. milk
1/2 pkg. large Velveeta cheese

Cook bacon in pan or microwave. Boil water; add potatoes, onions, bacon with half of grease or less, salt, pepper and celery salt or celery. Cook potatoes until tender. In a small pan, melt butter. Add flour and add milk. Cook until thickened; stir often. Add mixture to potatoes. Add Velveeta cheese. Let cheese melt, then serve. You can add parsley flakes for color. If you like thick or thinner soup, adjust by adding milk to thin soup down. You may need to drain water off potatoes. Depending how thick you want your soup, you can add as many potatoes as you want.