8 cups peeled and cubed potatoes
2 cups peeled and chopped onions
4 cups chopped celery
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or 6 tablespoons margarine
1 cup shredded sharp chedder cheese
1 cup shredded sharp chedder cheese
4 tablespoons chopped fresh parsley, garnish (optional)
Directions:1. Place potatoes, onions, celery and salt in water to cover in a large pot.
2. Simmer until tender, about 15 minutes.
3. Puree just until chunky in blender or food processor fitted with a metal blade.
4. Return to soup pot; add half-and-half, butter and cheese.
5. Stirring, simmer until piping hot. (Do not boil.).
6. Presentation:
7. Garnish with parsley if desired. Good served with cornbread.
Prep Time: 30 mins
Total Time: 50 mins
Servings: 8-10
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