Cook bacon over medium-high heat until crisp. Transfer to a paper towel lined plate.
Cook onions in bacon fat for 3-4 minutes. Add celery and carrots. Cook for 3-4 minutes.
Add potatoes and parsley. Turn heat to low and cover. Cook 20 minutes.
Add broth. Cook until potatoes soften, about 10 minutes.
Add instant mashed potatoes and cream. Stir until smooth. Stir in cheddar cheese. Season with salt and pepper. Stir in cooked bacon. Serve immediately.