In a large pot:
5 Cups Water
6 small Potatoes, peeled and cubed (when 2x I used 8 Med/Lg. Russet Potatoes)
1 small Onion, chopped (when 2x I used 1 med. onion)
1 big Carrot, coined (when 2x I used about 5 med. carrots)
2 Celery stalks, coined (when 2x I used 5 stalks)
1/2 cup Peas (optional...but yummy!)
4 Chicken Bullion Cubes (2x use 8)
1 Tbls. Parsley Flakes
2 tsp. Salt
1/4 tsp. Pepper
1/3 cup Butter
(optional- broken Bacon)
Add all but Bacon, into a large pot. If 2x the batch I put it all in a Stock Pot. Bring to a boil and continue to boil for 20 mins. (If 2x, remember to take half out to cool then freeze.) Add bacon halfway through cook time. When 2x I will add 1 can of Chicken Broth.
3/4 cup Butter
1/2 cup Milk
2/3 cup Flour
Meanwhile, in a separate pot add Butter & Milk and melt. Then add the 2/3 cup Flour to form a ROUX. This will be really thick, sometimes I add a bit extra milk so it mixes better in the soup.
Add to soup and let bubble for a few minutes until nice and thick.
**Add 2 cups Cheddar Cheese at the end and mix until melted.
You can use however many veggies you like. I love to add the peas and corn!!! And I always overload on the cheese! You can also use Chicken Broth if you would like.