Cheesy Potato Soup

• 2 whole Large Russet Potatoes
• 2 Tablespoons Finely Minced Celery
• 1 Tablespoon Finely Minced Onion
• 1 Tablespoon Finely Chopped Carrot
• 2 cups Chicken Broth Or Stock
• 1 teaspoon Salt
• 2 teaspoons White Vinegar
• 2 Tablespoons Flour
• 1-1/2 cup Milk
• 1 cup Cheddar Cheese

1. Peel the potatoes and chop them into bite-sized pieces. Make sure the celery and onion are minced into very small pieces and are about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.
2. Combine the vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together flour and milk in a separate bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup is thickened.
5. Add 1 cup of cheddar cheese to the soup and simmer until melted. The potatoes should be very tender and falling apart. If not, continue cooking until the soup is as thick as you like it.
6. You can add cooked bacon and/or green onion on top. Yummy!

potatoes, celery, onion, carrot, chicken broth, salt, white vinegar, flour, milk, cheddar cheese

Taken from tastykitchen.com/recipes/soups/cheesy-potato-soup-2/ (may not work)