2 tbsp. butter
1 c. thinly sliced celery
2 tbsp. minced onion
5-6 med. potatoes, peeled and thinly sliced
1 lg. head cauliflower
2 c. chicken broth
13 oz. can evaporated milk or 1 1/2 c. half and half
Salt and pepper to taste
1 tbsp. chopped parsley
4 oz. grated sharp Cheddar cheese

Melt butter in saucepan; add onion and celery and cook until vegetables are transparent. Add thinly sliced potatoes and just enough water to cover. Do not drain.

Meanwhile, cut up cauliflower and cook until tender in separate saucepan; drain. Add the cooked cauliflower, chicken broth, milk and seasoning to the potato mixture. Heat, but do not boil. Add grated cheese. Stir until melted. Serve hot. Makes 6 servings.