Wash and chop your veggies, including potatoes, onion, and celery.
Sauté the chopped onion and celery in melted butter in a large stew pot for 3 to 4 minutes.
Stir in the chicken broth, potatoes, and frozen corn.
Simmer on medium heat until potatoes have softened, about 30 minutes or so.
Meanwhile, cook and crumble the bacon.
Also, shred the cheddar cheese.
Once the soup has simmered and potatoes have softened, stir in the heavy whipping cream, cheddar cheese, bacon, salt, and pepper.
Do a li'l taste test to make sure you have enough salt and pepper.
Bring soup to a boil, and allow it to simmer for another 15 to 20 minutes.
Serve while warm with crackers, extra cheddar cheese, baguettes, buttermilk cornbread, etc.