Recipe Directions
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Ingredients
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2 stalks celery, thinly sliced
1 medium onion, chopped
2 tablespoons butter or margarine, melted
6 medium potatoes, peeled and cubed3 cups water
5 chicken-flavored bouillon cubes
3/4 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups milk
1 cup (4 ounces) shredded Cheddar cheese
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Directions
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Sauté the celery and onion in butter in a large dutch oven until tender. Add the remaining ingredients except the milk and cheese. Cover and simmer about 20 minutes or until the vegetables are tender. Remove the mixture from the heat. Mash vegetables with a potato masher. Add the milk and cheese. Cook, stirring constantly, until the cheese is melted.
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Yield
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10 cups
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