Cheddar Potato Soup

• 1 small white onion, chopped
• 34 cup chopped celery
• 14 cup butter
• 5 cups potatoes, peeled and cubed
• 3 cups water
• 3 cups milk, divided
• 4 teaspoons chicken bouillon
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup all-purpose flour
• 4 cups shredded cheddar cheese
• 12 lb cooked bacon, crumbled

1. In large dutch oven or soup kettle, saute onion and celery in butter for 5 minutes.
2. Add potatoes and water; bring to boil.
3. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
4. Stir in 2 cups milk, bouillon, salt and pepper.
5. Combine flour and remaining 1 cup milk until smooth; gradually stir into soup.
6. Bring to boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat.
8. Add cheese and bacon; stir until cheese is melted.

white onion, celery, butter, potatoes, water, milk, chicken bouillon, salt, pepper, flour, cheddar cheese, bacon

Taken from www.food.com/recipe/cheddar-potato-soup-254883 (may not work)