Yield: 8 Servings
|8 cups||Potatoes -- peeled and|
|2 cups||Chopped onion|
|4 cups||Chopped celery|
|6 tablespoons||Butter or margarine|
|1 cup||Shredded sharp cheddar|
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
Recipe By : Cook and Tell 25 Jul 96- PE From: Date: