Combine potatos, onion, celery, carrots, broth, basil, salt and pepper in soup pot. Bring to a boil, then turn back to medium-low and simmer for 30-45 minutes or until all vegetables are fork tender. Whisk together flour and half & half. Stir into soup. Cover and cook another 15-20 minutes. Serve with crumbled bacon and shredded cheese.

Can also be made in a crockpot. Cook first part on HIGH for 3 hours. Then, stir in flour and half & half mixture and cook for another 30 minutes.