2 tbsp. butter
1/3 c. chopped celery
1/3 c. chopped onion
4 c. peeled diced potatoes
3 c. chicken broth
2 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded Cheddar cheese

In a large saucepan, melt butter over medium-high heat. Sauté celery and onion until tender. Add potatoes and broth. Cover and simmer until tender. Puree mixture in blender. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted.