Easy Potato Soup

1 pint half n half
can cream of mushroom
8 oz sour cream
8 oz block of pepper jack
2 cans chicken broth
can cream of celery
4 lb potatoes peeled and cubed

Cook pototoes in chicken broth until tender, not mushy. Don't drain; grate cheese into potatoes, and stir until melted. Add soups, half n half, sour cream, and cook on low stirring often until hot. Bacon bits on top.