INGREDIENTS
1
bay leaf
1/4 cup
butter
2 larges
carrots
4 stalks
celery
2 tbsp
chicken base
6 slices
cooked bacon
1 tbsp
dried garlic
1/4 cup
flour
1 cup
milk
5 lb
russet potatoes
18 servings
salt and pepper
1 cup
shredded cheddar cheese
1 cup
water
2 cups
water
1/2
white onion