8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT Boil.