In a large kettle, heat bacon drippings. Saute onion, celery, and mushrooms until soft. Blend in flour over medium heat until golden brown. Stir in chicken broth and milk. Add potatoes, stirring until soup bubbles and thickens slightly. Simmer ten to fifteen minutes or until potatoes are tender. Stir in cheese one handful at a time until melted and smooth. Season with salt and pepper. Yield: 6 servings Typed in MMformat by cjhartlin@email. Msn. Com Source: Atlanta Cooknotes