The old-fashioned flavor of a cheesy potato soup that can be made in no time!
8 cups potatoes; peeled and cubed
4 cups water
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
In a large saucepan, add water, potatoes, onions, celery, and salt. Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.
Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.
Make sure you do not let it boil and stir often to prevent any burning.:::
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"