Cheesy Potato Soup

I combined a few different Potato Soup recipes from my bridal shower collection to make this St. Patrick's Day soup.  I just picked ingredients I already had on hand (carrots, onion, celery) and omitted things I didn't have (bouillon cubes) and sort of did my own thing.  It turned out pretty good.  I think it would have been better with cubed ham or bacon or some meat in there.

Cheesy Potato Soup

Ingredients:
2 large Yukon Gold potatoes, peeled and diced
1 cup diced celery (~2 ribs)
1 cup sliced carrots
1/2 large onion, diced
1 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons flour
1&1/2 cups milk, warmed in microwave
salt and pepper
1 cup chicken broth
saved potato water
8oz cubed cheddar cheese

Directions:

Parboil the carrots, celery, and potatoes in a large pot of water for 5 minutes.  Strain, and save water.

In the empty pot, saute the onions in oil over medium heat until onions are tender. Add garlic and cook for another 30 seconds.  Add the flour and slowly whisk in the milk to make the rue.

Add the strained vegetables back to the pot and season with salt and pepper. Add chicken broth and enough of the saved potato water to reach desired consistency.  Simmer on low heat for 60 to 90  minutes until potatoes are soft.  Add cubed cheese and stir until melted.  Add salt and pepper to taste and serve.