Cheddar Cheese Potato Soup

• 1 large onion, chopped
• 3/4 cup chopped celery
• 1/4 cup butter
• 5 cups cubed peeled potatoes
• 3 cups water
• 3 cups 2% milk, divided
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 4 cups shredded cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled

1. 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.
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.

onion, celery, butter, potatoes, water, milk, chicken bouillon granules, salt, pepper, allpurpose, cheddar cheese, bacon

Taken from www.tasteofhome.com/recipes/cheddar-cheese-potato-soup/ (may not work)