Soup Season is HERE!! Bacon Cheddar Potato Soup

Made this tonight ... it's a good one!

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons of butter
5 cups diced peeled potatos
2 (14.5 oz) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 oz bacon bits
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Directions:
1. Chop onion and celery, if using a food processor don't chop too fine.
2. In a large saucepan, saute onion and celery in 4 ounces of butter until tender
3. Add potatoes and broth, bring to a boil
4. Reduce heat, cover and simmer for 15-20 minutes until potatoes are tender
5. In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow and blond in color and set aside
6. To cooked potato broth mixture, add water, cream and roux stirring continuously until mixture thickens.
7. Stir in the cheese, bacon bits, parsley, white pepper and paprika.
8. Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
9 Garnish with croutons, if desired.