-
Cut up all of the vegetables.
-
Add potatoes, carrots, celery, onions and chicken broth in a large stockpot and boil on high for 10 minutes.
-
Season with salt & pepper.
-
Lower the heat to a medium-high heat and cook for another 15-20 minutes or until the potatoes are soft.
-
In a separate saucepan, melt the butter over a medium-heat. Add the flour and whisk continuously.
-
Slowly add milk while still whisking, the milk will thicken up and start to bubble. That is when you know it's ready.
-
Pour the milk mixture into the stockpot with the vegetables and combine.
-
Start adding the heavy cream to the soup a little at a time until you get the desired consistency of the soup.
-
Add a little more salt & pepper to taste!
-
Add bacon, cheese, green onions and chives to the top for serving.