Loaded Baked Potato Soup

My cousin's wife Heidi had the idea to post a recipe every Friday and I thought it was a great idea. It's so hard to think of meals sometimes. I know I am a day late, sorry Heidi!

This is a recipe from Brad's sister Lenna, it is DELICIOUS!

2 cups chicken broth
3 med. potatoes-peeled, cubed
2 green onions-trimmed, sliced
1/2 rib celery-minced
1/4 med. carrot-grated
2 tsp. distilled vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbsp. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey jack cheese
2-6 strips cooked bacon-crumbled

-Bring first 7 ingredients to boil in a saucepan over medium-high heat.
-Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
-Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
-Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

Lenna's notes (that I follow): I usually double this for a pot of soup. I also usually use more potatoes than called for. I use precooked bacon and put 1/2 in when potatoes are cooking and the remainder when called for. I use whatever cheese I have on hand.

We usually have this with rolls or bread bowls. I love soup and this one is so good!