Shelle's Hash Brown and Cheddar Soup

I love hash brown casserole. I only make it 2x a year (Christmas and Easter) so the rest of the year I am reminiscing about the taste and the memories of being together as a family. I thought I could take the ingredients, and some how form it into a soup we could enjoy the rest of the year. This is what I have come up with... Its a lot of ingredients, but once you get them together, there is very little left to do but leave it alone until its cooked. :)

My budding little chef advised me to add bacon as a garnish as well... it took it from good to amazing!! :)

Shelle's Hash Brown and Cheddar Soup

*2 Tbsp unsalted butter
*1 stalk celery, diced finely
*1/4 cup onion, chopped finely
*2 Tbsp all-purpose flour
*3 cups Chicken stock
*5 cups Water
*2 pounds potatoes, peeled and shredded
*1/2 c half & half
*4 oz white cheddar, shredded
*8 oz sharp cheddar, shredded
*1/2 -1 t Worcestershire sauce
*2 chicken bouillon cubes
*1 tsp fresh chopped parsley
*1/2 tsp black pepper
*1/2 tsp Cajun seasoning (like Tony Chachere's)
*sour cream (to garnish)

In a large pot melt the butter and saute the celery and onion until tender or translucent. Add the flour in and stir. Slowly add the chicken stock to the vegetables and flour mixture (which is called a roux) until all the lumps disappear.
Combine all the remaining ingredients in the same large pot and bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes. Stir in a bit of sour cream as a garnish, if desired.