4 c. potatoes, peeled, sliced and diced
4 tbsp. butter
1/2 c. yellow onion, finely diced
1/2 c. celery, finely diced
2 cans chicken broth (14.5 oz.)
1/4 c. water
4 chicken bouillon cubes
8 oz. sharp Cheddar cheese
2 1/4 c. half and half
1/2 tsp. sugar
1/4 tsp. white pepper
1/4 tsp. salt
Colby/Jack cheese

On medium-low heat in a 3-quart saucepan, sauté the celery and onions in the butter until the onions are tender. Take care not to brown the onions. Add chicken broth, potatoes and the water. Place on medium-low heat and cook until potatoes are very soft and tender. When the potatoes are done, add the chicken bouillon cubes and cook until the cubes have dissolved. Mash potatoes slightly, but leave most in chunks. Reduce heat and add half and half. Stir mixture. Add shredded cheese and stir until the cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper and salt into soup. Stir well. Let soup simmer very slow for 20 to 30 minutes, taking care not to let soup scorch. When ready to serve, garnish with shredded Colby or Jack cheese and parsley. Serve with a crisp salad and hard rolls. What a meal.