9 to 10 Chef potatoes, peeled and cubed
1 1/2 gal. water
1 tsp. white pepper
1/2 c. onions, chopped
2 stalks celery, diced 1/4-inch
1 c. half and half
6 to 8 oz. butter
1/2 lb. flour
6 to 8 oz. chicken base
bacon pieces (optional)
Trio cheese (optional)

In stainless steel pot, bring water and potatoes to a boil. Cook until tender; drain. Cook onions, celery and chicken base in a second pot with same amount of water until al dente. After draining potatoes, put in pot with vegetables. Add half and half. Add roux and heat until soup thickens.

Roux: Melt butter in aluminum stockpot. Add flour and mix well with a wire whisk. Add 1 teaspoon white pepper.

With cheese and bacon, add 1/2 cup bacon grease to roux. At end of cooking, add diced bacon and shredded cheese.