Mckell's Potato Soup

SOOOOO good! And I have had many versions of potato soup :-). Thanks Mckell...and thanks for sending me the recipe too!

Ingredients and Directions:
10-12 potatoes peeled and diced, put in pot.
1 small to medium onion diced, put in pot.
Fill pot with 1/2 chicken stock 1/2 water just to the top of the potatoes. Boil until potatoes are fork tender.
In large skillet melt one stick butter then 6-8 Tbl. flour to make a rue. Once butter/flour have cooked for about 2 minutes whisk in milk until a creamy texture (add more for thinner soup, less for thicker).
Turn heat to med/low.
Add 1 can cream of celery soup and whisk until combined.
Add one 8 oz. package cream cheese (I just plop it in and stir it around until combined with no lumps).
Now add 2 cups cheddar cheese.
Once potatoes are done, add the cheesy mixture to the potato/onion/chicken stock pot.
Mix all together then add 1-2 lb. bacon, depending on how much you like bacon!