Potato Soup

4 lb.     red potatoes, peeled and cut into cubes
4 ribs    celery, cut into small pieces
1            medium purple onion, diced
5 strips       bacon, tore into pieces
1/4 cup       chopped fresh parsley
1/2 tsp.       minced garlic
1 pint    Half & Half®
1 tsp.     each black pepper, salt
4 qt.      water

       Fry bacon in a 2-gal. stockpot over medium heat.  When bacon is about half cooked, add onions, parsley, garlic and celery.  Cook until onions and celery are softened.  Add 4 quarts water to stockpot.  Bring to a boil; add potatoes.  Cook for 40 minutes, covered.  Stir occasionally.  After 40 minutes, spoon about 1/2 potatoes with liquid into a blender.  Turn blender on purèe and run until all potatoes are blended into liquid.  Add purèed potatoes back into pot along with salt, pepper and Half & Half.  Cook an additional 20 minutes, covered.  Stir frequently.  Serve garnished with grated cheddar cheese and warm French bread.  Season to taste.