12 medium red potatoes; diced
2 celery stalks; chopped or diced
2 carrots; chopped or diced
1 medium onion; chopped or diced
2 tsp chicken bouillon
1 pint half & half
1 cup butter
4 tbsp flour

1. Peel potatoes and cut in bite size pieces. Add chopped celery, carrots, onion, and bouillon. Cover with water and boil 1 - 1 1/2 hours.

2. Make roux - Melt 2 sticks butter and add flour to make paste. Then add half and half to roux.

3. Add roux mixture to potatoes.