Potato Soup - cooking recipe

Ingredients

2 stalks celery, sliced
1 medium onion, chopped
2 Tbsp. butter, melted
6 medium potatoes, cubed
3 c. water
5 chicken bouillon cubes
3/4 tsp. seasoned salt
1/2 tsp. rosemary, crushed
dash of garlic powder
dash of black pepper
2 c. milk
1 c. shredded Cheddar cheese

Preparation

Saute celery
and
onion in butter in a large Dutch oven until tender.
Add
potatoes,
water, bouillon cubes, seasoned salt, rosemary,
garlic
powder
and
black pepper.
Cover and simmer about
20 minutes or until tender.
Remove from heat and mash potatoes.
Add milk and cheese; cook, stirring constantly, until cheese is melted.
Yields 10 cups.