Creamy Potato Soup

10 medium potatoes, peeled and chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 cup chopped onion
1 or 5 garlic cloves crushed
1 tsp salt
1/4 tsp pepper
3 cups chicken broth
water
3/4 cup butter OR margarine
1 1/2 tsp salt
3/4 cup flour
4 cups milk
crisp crumbled bacon or/and grated cheddar cheese for garnish

• In large soup pot, combine potatoes, carrots, celery, onion, garlic, salt and pepper.
  
• Add chicken broth and enough water to cover vegetables.
  
• Bring to a boil and simmer until vegetables are cooked, about 15 minutes. Do not drain.
  
• In another medium sized pot, melt butter and stir in salt an dflour to make a smooth paste.
• Whisk in milk to make a smooth sauce.
  
• Stir sauce into soup. Cook until thickened. This is quite a thick soup. Thin with milk if you prefer it thinner. Stir in a small amounts at a time until it reaches the desired consisitency. I usually mash the soup up at this point, as I like a more smooth soup.
  
• Serve with crumbled bacon or grated Cheddar cheese as a garnish.
  

Serves 12+ - MAKES A HECK OF A LOT...be ready to eat lots of leftover soup for a while!