Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      8   c             peeled and cubed potatoes
      2   c             peeled and chopped onions
      4   c             chopped celery
      2   ts            salt
      4   c             half and half
      6   tb            butter or margarine
      1   c             shredded sharp Cheddar cheese
      4   tb            chopped fresh parsley; -optional garnish

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.

Nutritional Information:

352 cals, 27g fat (68% cff)