Pepper Jack Potato Soup

Michelle Tucker's

Pepper Jack Potato Soup

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1 pint Half & Half

2 cans cream of celery soup1

8 oz. carton sour cream

1 8 oz. block pepper jack cheese

2 cans chicken broth (garlic flavored is tasty, or you can add minced garlic)

4 lbs. potatoes

1 package bacon, crisped and torn into little pieces

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Cube potatoes into bite sized pieces.

Cook potatoes in chicken broth and cream of celery until tender, but not mushy.

(Do NOT drain.)

Grate cheese and add to potatoes.

Stir cheese until melted.

Add half & half, sour cream, and crisped bacon.

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Cook on low temperature, stirring often.

Cook until hot and serve! I usually add a little bit of pepper on top.