Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    potatoes, peeled and sliced in  thick slic
   4      cups          chicken or beef broth
   2      large         celery stalks -- chopped
   1      medium        onion -- chopped
   2      teaspoons     butter
   1      teaspoon      dried tarragon
   1 1/2  cups          milk
   1      cup           packed grated cheddar cheese
   1      teaspoon      basil
     1/2  teaspoon      garlic powder
                        black pepper

Preparation:

Boil the broth, and cook the potato slices in it for 20-22 minutes. Heat butter in a frying pan and then add the celery and fry it for a minute. Add the onion and cook until they are soft, 5--10 minutes. When the potatoes are done (the pieces will break easily with a spoon), add the celery and onion from the frying pan to the pot. Stir in tarragon. Ladle about half of the mixture into a blender and puree. Be sure to get lots of liquid in the first half. Pour the pureed mixture into a measuring cup and then puree the remainder. Pour the lot back into the saucepan. Add milk, cheddar cheese, basil, .garlic powder, black pepper. Heat on medium heat for 5 to 10 minutes, stirring frequently to prevent the cheese from burning to the bottom. The mixture probably will not boil.