Cheesy Potato Soup

INGREDIENTS

• 4 Tablespoons (unsalted) butter (for sautéing)
• 4 Tablespoons (unsalted) butter (for roux)
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 2 cloves garlic, pressed or chopped finely
• 4 cups water
• 8 potatoes, peeled and cubed
• salt and pepper to taste
• 4 Tablespoons all-purpose flour
• 2 1/3 cups milk
• 2 cups grated cheese
• 2 tablespoons chopped fresh parsley
• bacon bits
• green onion, chopped

1. In a large pot over medium heat, melt 4 T. butter. Saute the onions, garlic, and celery in the butter for 5 to 10 minutes, or until tender.
2. Stir in the water, potato cubes, salt, and pepper. Bring to a boil and then simmer until the potatoes are tender.
3. In a small saucepan over low heat, melt 4 T. butter. Add flour and stir constantly for 2 minutes. Add milk and continue to stir for about 5 minutes, or until it starts to thicken. Add cheese and stir until melted.
4. Pour this into the soup, stirring constantly until soup has thickened, about 5 minutes. Garnish with the parsley, bacon bits, green onion.