Chunky Potato Soup

Ingredients:
5 medium russet potatoes (peeled and diced)
1 lb. bacon or ham (browned, drained and crumbled)
3 stalks celery, chopped
1 medium onion, chopped
2 tbs. butter
1 clove garlic, crushed
3 chicken bullion cubes
1/2 cup fresh parsley
1 teas. Italian seasoning
dash of pepper, garlic, and onion powder
1 cup evaporate milk
4 slices of American cheese (use whatever cheese you want) about 1/2 cup
3 tbs. corn starch
water

Recipe:
In a large pot, add butter, celery, onion, and garlic; saute for a few minutes.
Then add, potatoes, cooked bacon, bullion cubes, parsley, seasonings, and cover with water. Stir.
Bring to a boil; reduce heat and simmer until potatoes are tender.  About 15 minutes.
In a separate small bowl, add 1/2 cup of water and 3 1/2  tbs. of corn starch. Blend until smooth.
Stir corn starch mixture; slowly to boiling soup and stir; It will thicken.
Set pot off burner; then stir in evaporated milk and cheese slices; Stir well.
Eat and enjoy!! So Yummy!!