Cheesy Potato Soup

I was flipping through my cookbooks looking for a soup recipe the other day and came across one in my Taste of Home 2011 Annual Recipes book called "Cheddar Potato Soup". I changed a few things from that version to make it a little more Chaos-friendly and I am very happy with the results!!
The Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed, peeled potatoes
3 cups water
3 cups milk, divided
4 tsp chicken bouillon granules
  1/2 tsp salt
  1/2 tsp pepper
  1/4 cup all-purpose flour
(**I used 1/4 cup Kentucky Kernel Seasoned flour instead of the 3 above listed)
4 cups shredded colby-jack cheese
(recipe called for Cheddar, but I like co-jack better. THis is also one of the rare times I used LESS cheese than called for. I just didn't want the soup to be overly cheesy. I used about 2 cups and added more to my serving. It was perfect)
1/2 pound sliced bacon, cooked and crumbled

In a large Dutch oven or stockpot, saute onion and celery in butter for about 5 minutes. While that is working, fry up your bacon.

Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

I like to run my masher around a potato soup pot a few times, even when the recipe doesn't call for it.

Stir in 2 cups of milk

and add the bouillon granules.

Mix the flour with the remaining milk until smooth.

Gradually stir into soup.

Bring to a boil; cook and stir for two minutes or until thickened.

Reduce the heat. Add the cheese

and the bacon.

Stir until cheese is melted. Ladle into serving dish of your choosing and enjoy. It is very yummy!!