INGREDIENTS

* 6 cups diced potatoes
* 3 stalks celery, diced
* 1 cup chopped onion
* 3 (14.5 ounce) 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 teaspoon ground black pepper

Method

1. 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 liquid.
2. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.