Ingredients
1 large onion, chopped3/4 cup chopped celery1/4 cup butter5 cups cubed peeled potatoes3 cups water3 cups 2% milk, divided4 teaspoons chicken bouillon granules1/2 teaspoon salt1/2 teaspoon pepper1/4 cup all-purpose flour4 cups shredded cheddar cheese1/2 pound sliced bacon, cooked and crumbled
Preparation
In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
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.
