Potato Soup

Alright people, this is my best kitchen creation, and I'm sharing it with you all, so pay attention.  Make it, love it, share it.

Makes me remember:  Wonderful winter evenings with those I love most!
Tastes:  Good, just make it, then decide what it tastes like
Make it a meal:  This is a true one-dish wonder, but if you like, add a salad to balance out all the carbs.  This recipe makes enough for several meals.

To market, to market:
3 lb bag baby red potatoes
1 medium onion, diced (roughly 1 cup)
4 large carrots, diced (roughly 1 cups)
4 stalks celery, diced (roughly 2 cups)
3-4 slices uncooked bacon (or 2 Tbsp butter, if you prefer to do a meatless version)
2 Tbsp italian seasoning
1 32oz can chicken broth
8 oz sour cream
1 cup shredded colby-jack cheese (cheddar works fine too)
black pepper to taste

Wash and quarter the potatoes (you should have somewhat uniform 1" chunks), then set aside.  Wash and dice the carrots, onion, and celery, then set aside.  Cut or tear bacon into 1" pieces.
In a large stockpot over medium-high heat, combine bacon and italian seasoning.  (Or use butter and seasoning if you are making a vegetarian version.  It tastes GREAT without any meat, by the way.)  Cook, stirring constantly, for 2 minutes, until bacon starts to sizzle.  Add celery, onion, and carrot, and continue to cook about 5 minutes longer, stirring frequently.  Add potatoes, broth, and enough water to cover the potatoes by about an inch.
Adjust heat as needed to maintain a steady boil and cook for 45 minutes.  Stir occasionally to prevent sticking.  When the potatoes are very tender, remove from heat and let sit for 10 minutes.  (Cooling slightly before adding dairy products will keep the soup from separating.)  The soup should thicken as it cools.  Stir in the sour cream and cheese, then salt and pepper as needed.