Clean and chop red potatoes. I peel about half and leave about half with the peel on.

Put chicken broth in pot and turn heat to high. Add potatoes to pot once chopped along with onions. Boil for about 10 minutes or until potatoes are cooked through and can be smashed with a fork.

You can choose to remove about 1 cup of broth now if you want a very thick soup. Then either blend in a blender, use an immersion blender, or mash with a potato masher.

Add cream of celery, cheddar cheese soup and seasonings. Mix and heat through (about 2-3 minutes).

Add cream. Mix well.

Add cheddar cheese, bacon, and sour cream. Mix and heat through.