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1/4 cups flour
1/4 cup butter
1 large onion, chopped
6 stalks chopped celery
1 teaspoon salt
3/4 teaspoon pepper
6 large potatoes, peeled and cubed
2 tablespoons chicken bouillon granules
1 16-ounce can corn, you can add more if you like
2 cups half-and-half, I use fat free half-and-half or milk
1 cup shredded cheddar cheese
Saute diced onion, celery, and butter in large pot. Add potatoes and just enough water to cover them. Cook on high until potatoes are tender stirring frequently. When potatoes are done, add the rest of the ingredients and cook on medium heat for 1-2 hours, until soup thickens. Sometimes I put it in a crock pot at this point and let it cook uncovered for hours.