Potato Soup - cooking recipe

Ingredients

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

Preparation

Saute celery and onion in butter in large Dutch oven until tender; add next nine ingredients.
Cover and simmer 20 minutes or until veggies are tender.
Remove from heat and mash vegetables with potato masher.
Add milk and cheese.
Cook, stirring constantly, until cheese melts.
Yields 10 cups.