In a large Dutch oven, sauté onion and celery in butter for 5 minutes.

Add potatoes and chicken broth.

Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

Stir in 2 cups milk, bouillon, salt and pepper.

Combine flour and remaining milk until smooth; gradually stir into soup.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat.

Add cheese and bacon; stir until cheese is melted.