1 cup diced carrots
1 cup chopped
1 cup diced onion
4 tablespoons butter
1 teaspoon salt
1 pound diced potatoes
1 quart chicken stock or broth
3 tablespoons flour
3 tablespoons butter
1 quart of cream
1 quart of chicken stock
1 cup shredded gouda cheese

Saute carrots, celery, and onions with 4 tablespoons of butter over medium heat in a large pot. Add one teaspoon of salt to the vegetables and stir occasionally while the vegetable sauté, this should take about 7 or 8 minutes. When the onions have become translucent add diced potatoes and chicken stock. Cook over medium heat for about 10 minutes or until the potatoes are fork tender.
While the potatoes are cooking combine 3 tablespoons of butter with 3 tablespoons of flour. Stir until they are blended into a uniform paste. When the potatoes are fork tender stir the flour blend into the liquid. Add 1 quart of heavy cream and 1 cup of shredded gouda cheese into the pot. Heat until well blended.

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