6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 oz) 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 tsp ground black pepper
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 any leftover liquid (I didn't have any remaining).
Combine reserved broth & half-and-half in pot. In a separate bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining divided broth, bouillon and pepper. Heat through and serve.
This soup holds up well the next day and is so yummy on a cold wet day. Enjoy!