2 1/2 lbs. baking potatoes, peeled & cut into 1/2" cubes
1 1/2 lbs. onion, finely chopped
1/2 c. sweet red peppers, chopped or 1 lg. jar pimiento
2 (4 oz.) jars sliced mushrooms
1 can cream of mushroom soup
1/4 c. butter
3 tsp. celery salt
2 tsp. black pepper
6 c. water
1 1/2 c. half and half
Parmesan cheese

Combine all ingredients, except half and half and cheese. Simmer until tender, about 1 1/2 hours. Add half and half; heat, but do not boil. Ladle soup into soup bowls and sprinkle generously with Parmesan cheese. Serve hot with crackers.