Ingredients

Instructions

  1. Heat oil in large saucepan over medium-high heat until hot.
  2. Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
  3. Add broth; bring to a boil.
  4. Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
  5. Place half the soup mixture in food processor or blender; process until smooth.
  6. Pour into remaining mixture.
  7. Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
  8. Sprinkle with shredded cheese.