Preparation:
1. Place potatoes, onions, celery and salt in chicken broth or water to cover in a large pot. Simmer until tender, about 15 minutes.
2. Put in blender or food processor fitted with the metal blade and puree until chunky.
3. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.)
Presentation: Garnish with parsley if desired. Good served with corn bread. | 