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Begin by cooking the bacon, I prefer mine to be crispy, drain and chop; set aside. (This step can be substituted with bacon bits instead if you prefer)
In a large stock pot add water, potatoes, carrots, celery, onion, garlic, and cream of celery soup bring to a boil and let the potatoes cook until almost fork tender. Approx. 10-15 minutes depending on the size of the cubes that were cut. Add evaporated milk and bacon. Turn heat down to simmer.
While the soup is simmering take the flour in a flat bottomed dish and add the eggs. Take a fork and mix them to form clumps of dough to the size of your liking. All of the flour may not be used, or you may need to add a little more.
Drop the balls of dough into the soup one at a time, if you dump the entire mixture in at once then they will stick together. These take about 10 minutes to cook through so the center is not dry
Add in the cheese I prefer to use Cheddar and Colby Jack cheeses but you can choose your favorites to use.
Add salt and pepper to taste.
If you like green onions they can be added as garnish on top of the soup when put into a bowl
When adding the cheese do so in handfuls so it is easier for it to melt into the sauce, and be sure not to add it too early otherwise it can burn to the bottom of the pan. If you so prefer you can also cook the carrots, celery, onion and garlic in the bacon grease after the bacon is rendered. When doing this you have to be careful when adding the evaporated milk and cream of celery or mushroom soup to the pan as the sauce will break easily when preparing it this way. You can use as many potatoes as you like, I like to make it more like a stew so I use the majority of a 5 lb bag of russet potatoes, but if you do not want that much potato you can cut down the amount that you use.
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