Vintage White Cheddar Potato Soup

1. 1

   In a small stockpot, saute celery and onion in 1 tablespoon of butter until slightly translucent.

2. 2

   Add 3 cups prepared chicken broth and potatoes, bring to boil and cook for 15 minutes.

3. 3

   In a large saucepan, combine 6 tablespoons butter, 6 tablespoons flour and 4 teaspoons chicken broth base, unprepared, and mix together to prepare a roux (paste) over medium heat. Add in remaining 3 cups prepared chicken broth and half-and-half, stirring continously into the roux until thoroughly blended and thick.

4. 4

   Pour cream mixture into the stockpot with the vegetables. Add in grated cheese, bacon, sour cream and black pepper. Heat through, then simmer at a medium-low heat for at least 45 minutes.

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