1 large onion
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups milk, divided
4 teas. chicken bouillon granules
1/2 teas. salt
1/2 teas. pepper
1/4 cup all purpose flour
5 cups shredded cheddar cheese
1 pound bacon, cooked and crumbled
1. In a large Dutch oven or soup kettle, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce hat, cover and simmer for 15 minutes or until potatoes are tender.
2. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth, gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon, stir until cheese is melted.
This soup will serve around 10 people.
It is great on a cold rainy/snowy day!