The Ultimate Potato Soup

I've come a loong way with my cooking. Ask anyone who knows me; I used to really stink at it. But, thanks to time and practice, I've learned to create a few family favorites that have been asked for again and again. This is a really simple, really delicious and really figure-unfriendly potato soup.

4 russet potatoes

4 cups chicken stock

one onion  finely chopped

one stalk celery finely chopped

two tablespoons butter

1/4 cup flour

1/4 cup heavy cream

Cut potatoes into one inch cubes. Put them in a large pot, and add chicken stock. As you bring the potatoes to a boil, grab a saucepan and melt butter over med. heat. Add chopped onions and celery. Saute until soft, about 5 minutes. Add flour, and about a quarter cup of the hot chicken stock and stir constantly for a few more minutes. Pour the flour and vegetable mixture into the potatoes. Cook until potatoes are fork tender, just falling apart with a quick stab of a fork. Turn off heat and add cream. Stir. For extra flavor, add shredded cheddar and real bacon bits to each poured up bowl of soup.