Place potatoes, carrots, celery, onion, salt, garlic, organo, rosemary and bay leaves in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
***** Because of differences in taste I drastically reduced the cheese called for above and made shredded cheese available as an add in. I also shredded the carrots in a food processor so the younger kids would not freak about chunks of carrots in the soup. *****
Recipe by OurKidsMom at https://www.ourkidsmom.com/soup-sunday-potato-chowder-homemade-white-bread/