Baked Potato Soup

1/2 lb bacon
1 medium onion, diced
1 clove garlic, chopped
1 c. celery, chopped (we prefer with tops)
5 lb bag potato's, peeled and diced
8 c. water
6 bouillon cubes, (if 1 cup cubes)
4 ounces (half block) cheddar cheese, shredded

Directions:

Fry bacon in Dutch oven until crisp, remove bacon from pot,
drain fat reserving about 2 tablespoons. Fry onion, garlic,
and celery in bacon fat until tender, not browned.
Add water, potatoes, and bouillon and bring to a boil.
Reduce heat to simmer, and cover, simmering until potatoes are tender.
Stir in cheese until melted into soup. Stir in crumbled bacon, and serve.