1cupof fresh celery rootdiced or 1 can cream of celery soup
16oz= 0.5 l chicken broth or 1 can chicken broth
black pepper to taste
2cupsshredded cheddar cheeseI used white cheddar cheese but any type would do just as great
16oz450 g bacon slicescooked
For the homemade chicken broth:
8small chicken backs
To make your homemade chicken broth: Place chicken backs in a large pot with carrots, whole onion and parsley and cover with 1 1/5 gallon = 6 l water. Boil, skim then turn heat down to a simmer. Continue simmering for 3 hours, skimming if necessary. Strain through a sieve.
Wash, peel and dice the potatoes. Place in a large sieve, wash again thoroughly and strain.
Place in the bottom of a medium large pot.
Add onion, ham, celery root, chicken broth and cover in water.
Bring to a boil then turn the heat on low and cook for about 1 hour or until potatoes are tender.
15 minutes before turning the heat off, add garlic, black pepper and half the cheese.
Whisk together flour and milk in a small bowl and pour into the pot.
Garnish with the remaining cheese, bacon bits and chopped parsley (or dill, it works great too!).