Potato Soup

Ingredients

6 cups diced potatoes

3 stalks celery, diced

1 cup chopped onion

3 (14.5 ounce) cans chicken broth, divided

4 cups half-and-half cream

6 tablespoons butter, melted

6 tablespoons all-purpose flour

4 cubes chicken bouillon

1/2 teaspoon ground black pepper

Directions

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.