2 stalks celery, sliced
1 med. onion, chopped
2 tbsp. butter, melted
6 med. potatoes, cubed
2 carrots, sliced
3 c. water
5 chicken bouillon cubes
3/4 tsp. seasoned salt
1/2 tsp. dried whole thyme
1/2 tsp. rosemary (opt.)
Dash of garlic powder
Dash of pepper
2 c. milk
1 c. shredded Longhorn cheddar cheese (4 oz.)

Saute celery and onion in butter in a large Dutch oven until tender. Add next 9 ingredients. Cover and simmer 20 minutes or until vegetables are tender. Remove from heat. Mash vegetables. Add milk and cheese. Cook, stirring constantly, until cheese melts.