Potato Cheese Soup - cooking recipe

Ingredients

2 large russet potatoes
2 stalks finely minced celery
1 Tbsp grated carrot
2 C chicken stock or broth
1 tsp salt
2 tsp white vinegar
2 Tbsp flour
1 1/2 C milk
1 C plus 1 Tbsp shredded cheddar cheese
1 Tbsp shredded Monterey Jack cheese
2 slices bacon, cooked
1 Tbsp chopped green onion

Preparation

1. Peel the potatoes and chop them into bite-size pieces- you should have about 4 C. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot be grated, not shredded.