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1 large onion, chopped
3/4 cup chopped celery (I left this out cuz we dont like celery)
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups milk, divided
4 tsp. chicken bouillon granules (I only had the cubes so I cut about 1/4 off of it and used that)
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup all-purpose flour
4 cups (16 oz) shredded cheddar cheese
1/2 lb. sliced bacon, cooked & crumbled (I forgot this and it would have been so much better with it)
In large pot, saute onion & celery in butter for 5 minutes. Add potatoes & 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 & 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.