Cheddar Potato Chowder

Mmm...I think this is my absolute favorite soup!  I got this recipe from my mom years ago and it's perfect for this cold weather.  It's easy to throw together and good enough to impress any guest.  You can add ham or try adding different cheeses, potatoes, or veggies like frozen peas, whatever you like!

Cheddar Potato Chowder:

Ingredients:
3 tbsp butter
2 medium-sized carrots, peeled and thinly sliced
2 medium-sized celery stalks, thinly sliced
1 small onion, chopped
3 tbsp all-purpose flour
1/4 tsp group pepper
1/4 tsp dry mustard
2 cups half-and-half cream (or milk if you want to make it a little healthier)
2 cups water
4 medium-size potatoes (about 1 3/4 pounds), peeled and cut into 1/2-inch cubes
2 chicken-flavor bouillon cubes
1-1/2 cups shredded cheddar cheese

Directions:
1.  In a 3 or 4-quart saucepan over medium heat, melt butter.  Add carrots, celery, and onion.  Cook until tender, about 10 minutes, stirring occasionally.  Stir in flour, pepper, and dry mustard.  Cook 1 minute.
2.  Gradually add cream, water, potatoes, and bouillon.  Bring to a boil over high heat; reduce heat to low.  Cover and simmer 10 minutes or until potatoes are tender.
3.  Remove saucepan from heat.  Add cheese and stir just until melted.  Top each serving with crumbled bacon and chopped chives, if desired.