Combine chicken broth, diced potatoes, celery, carrot, and onion in a Dutch oven or soup pot.

Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the vegetables are very tender.

Mash the vegetables several times with a potato masher.

Add diced Canadian bacon and continue cooking for a few more minutes.

Melt butter in a small saucepan.

Stir in the flour and cook, stirring constantly, for 1 minute.

Gradually whisk in the milk.

Bring to a boil, then boil and stir for 2 minutes until the mixture thickens.

Add the milk mixture to the vegetable mixture, stirring constantly.

Remove from heat, add shredded cheddar cheese and black pepper.

Stir until the cheese is melted. Taste and add salt if needed.