This is by far my favorite soup! I got this recipe from a newspaper clipping…years ago, and never replaced it with another recipe yet! It is thick & creamy. Yesterday I posted my husband’s favorite Chicken Noodle soup, with home-made noodles. Before we know it, we will be faced with Cold days & chilly nights. I figured I better get this recipe written down, on something other than a scrap piece of paper. I would be really sad, if I ever lost it! Try it…’ll love it.

6 Tablespoons butter
3 to 4 carrots, peeled and diced (opt)
2 to 3 celery stalks, thinly sliced (opt)
1 small onion, chopped (opt)
I use 2 teaspoons onion powder instead
1 teaspoon celery salt
8 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon salt
4 cups milk
4 chicken bouillon cubes
4 cups water
4 to 5 potatoes, peeled and cut into 1/2 ” cubes
3 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled

About 45 minutes before serving: in a large pot, over medium heat, melt butter. Add diced carrots, celery and onions, (all optional) and cook until tender, about 10 minutes, stirring occasionally. Stir in flour, mustard, paprika, salt, pepper, and stir for about 1 minute. Gradually add milk, bouillon cubes, water and potatoes. Over high heat, heat to boiling, then reduce heat to low, stirring constantly. Cover and simmer ten minutes or until potatoes are tender. Remove saucepan from heat, stir in the grated cheese, just until melted. If you like, top each serving with crumbled bacon, or add directly to your soupMakes about 8 1 cup servings.