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Kimmy's Potato Soup

8 large red potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons minced garlic
2 cups milk
1 (12 ounce) can condensed cream of celery soup
1/2 cup butter, melted
1/2 cup chopped fresh parsley
salt and ground black pepper to taste
1 pound bacon, cut into small pieces
1 cup shredded Cheddar cheese


Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling. Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper. Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes. Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease. Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Source: allrecipes.com