Directions

1. Dice potatoes and set aside.
   
2. Fry bacon, drain and set aside. Reserve 1/2 of the fat in the skillet.
   
3. Add diced onion and celery to bacon fat and cook until transparent.
   
4. While that's cooking, add chicken and beef broth to potatoes and cover.
   
5. After a few minutes, add 3-4 tablespoons chicken bouillons to potato water. Cook until you can pierce the potatoes with a fork but not mushy.
6. Drain the potatoes and set aside 2-3 cups potatoes.
7. In medium mixing bowl, mix the rest of the potatoes and mash.
   
8. Grate cheese.
   
9. In large pot, mix together the mashed potatoes, diced potatoes, the grated cheese, bacon, onion/celery and heavy whipping cream until smooth. Serve hot!