1/4 c. butter
1/2 c. each: chopped onion, celery and shredded carrots
2 c. water
2 tsp. chicken bouillon granules
1/4 c. flour
3 c. half and half
1/2 tsp. crushed thyme
1/4 tsp. coarse pepper
6 oz. shredded Colby cheese

In 4-quart Dutch oven, melt butter over medium heat. Add onion, celery and carrots; sauté until tender but not brown. Add potatoes, water and bouillon. Reduce heat; cover and simmer until potatoes are tender. Combine flour with 1/2 cup of half and half to form a smooth paste. Stir into potato mixture. Add the remaining 2 1/2 cups of half and half and the seasonings. Bring to a boil over medium heat, stirring constantly to prevent scorching. Reduce the heat to low and add the cheese. Do not return to boil.