Ingredients

Instructions

  1. Place potatoes, onions, celery and salt in water to cover in a large pot.
  2. Simmer until tender, about 15 minutes.
  3. Puree just until chunky in blender or food processor fitted with a metal blade.
  4. Return to soup pot; add half-and-half, butter and cheese.
  5. Stirring, simmer until piping hot. (Do not boil.).
  6. Presentation:
  7. Garnish with parsley if desired. Good served with cornbread.