Potato Soup

Instructions:

In large Dutch oven, saute:

• 2 ribs of celery, chopped
• 1 medium onion, chopped
• 2 Tbsp. butter

Add:

• 6 medium potatoes, cubed
• 2 carrots chopped
• 2 cans chicken broth
• ¾ tsp. salt
• ½ tsp. thyme
• ½ tsp. rosemary, crushed
• ¼ tsp. garlic powder
• ½ tsp. pepper

Cover and simmer about 20 minutes or until vegetables are tender.

Remove from heat, and mash, if desired.

Add:

• 2 cups milk
• 1 cup grated Cheddar cheese

Cook, stirring constantly, until cheese is melted.

Makes 8-10 servings.