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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.
8 c Potatoes; peeled and cubed
2 c Chopped onion
4 c Chopped celery
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter or margarine
1 c Shredded sharp cheddar
-cheese
8 Servings