Wash & dice 4 pounds of russet potatoes -- it is not necessary to peel them. In a 6-8 qt. pot, combine the diced potatoes with 4 cups of the water. Cover and bring to a boil, then turn heat down to a simmer for about 15-20 minutes, until the potatoes are tender.

While the potatoes are cooking, cook bacon until crisp, then remove from pan and allow to cool. In the bacon fat, cook the green pepper and onion until tender, then add the ground meat until it is thoroughly cooked. Drain. After the bacon has cooled, crumble or chop it into small pieces.

When potatoes are done, DO NOT DRAIN. Add half-and-half and chicken stock, and stir until blended. Combine flour with remaining 1/2 cup of water and stir until smooth, then add to potato mixture. Cook over low to medium heat, stirring frequently, until it starts to simmer, then continue to simmer until thickened.

Stir in salt, pepper, and paprika; mix thoroughly. Add meat mixture, crumbled bacon, and vegetables. Simmer on very low heat until ready to serve. Garnish with a bit of parsley and shredded cheese on top of each bowl.