• 1/2 lb butter
• 1 1/2 cups flour
• 12 cups potatoes, cubed (1/4 to 1/2-inch)
• 3 strips bacon
• 1/2 cup diced celery
• 3/4 cup chopped onion
• 12 cups water
• 1/2 cup chicken base
• 1 1/4 tsp black pepper
• 1/2 pint Half & Half
• 1/2 pint whipping cream
• 1/2 lb American cheese (melted)
• 1 3/4 tsp salt
• shredded Cheddar cheese
• scallion, chopped
• parsley
• crumbled bacon

Steps:

1. Make Roux w/ butter/flour
2. Boil potatoes until al dente (DO NOT OVERCOOK), drain, cover, set aside
3. Cook bacon until crisp, drain/remove from skillet
4. Saute celery and onions in bacon dripping
5. Combine water, chicken stock, celery, onion, black pepper in 6 quart pot, bring to simmer
6. Add Half & Half, whipping cream, salt, stirring while adding
7. Add roux
8. Cook over low heat until roux is totally integrated
9. Add potatoes to soup
10. Cook 10 min at low simmer
11. While soup is cooking, melt cheese in microwave
12. Add cheese to soup and stir in well

https://www.tasteofhome.com/recipes/baked-potato-cheddar-soup/