Peal baking potatoes and dice. Place in large Dutch oven with chicken broth. Peal and dice onion. Add to the pot. Wash and peal carrots, then dice and add to the pot. Wash and dice celery and add to the pot. Bring to a rolling boil.
Once boiling, lower to simmer and add cream of chicken soup and bacon bits and allow to simmer for 20 minutes stirring occasionally.
Add cheese and salt and pepper to taste. Serve hot.