Ingredients

• 1/4 cup butter
• 1/2 white onion, chopped
• 1/4 cup all-purpose flour
• 2 cups water
• 2 large carrots, diced
• 4 stalks celery, diced
• 1 tablespoon dried, minced garlic
• salt and pepper to taste
• 1 cup milk
• 2 tablespoons chicken soup base
• 1 cup warm water
• 5 pounds russet potatoes, peeled and cubed
• 1 bay leaf
• 1 cup shredded Cheddar cheese
• 6 slices crisp cooked bacon, crumbled