Very Cheesy potato soup

• 6 medium size potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best)
• 1 cup Chopped celery
• 1 32 oz Container of chicken stock
• 1 16 ounce container of half and half or heavy cream ( I prefer the heavy cream)
• 1 Salt and pepper to taste
• 2 cup Shredded extra sharp cheddar cheese
• 1/3 cup melted butter
• 1/4 cup Chopped chives
• 1/4 cup Grated or shaved parmesan cheese
• 1 tsp Fresh chopped parsley
• 1/4 cup flour

1. Rinse potatoes Chop into medium size pieces place in a heavy duty Dutch oven or large stock pot
2. Add chopped celery to potatoes
3. Cover with chicken stock bring to a boil and cook until potatoes are tender
4. Combine melted butter and flour mix until into a paste add to potatoes
5. Poor entire 16 ounce container of the heavy cream into the potatoes, bring to a boil stir until starting to thicken
6. At this point add salt and pepper to taste, all of the shredded cheddar cheese and parsley, stirring until cheese has melted .
7. Take off the heat and let set.
8. Sprinkle chives and Parmesan cheese on top of soup.

potatoes, celery, chicken, heavy cream, salt, extra sharp, butter, chives, parmesan cheese, parsley, flour

Taken from cookpad.com/us/recipes/358160-very-cheesy-potato-soup (may not work)