2 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter
6 medium potatoes, peeled & cubed
2 carrots, sliced
3 cups water
4 chicken bouillon cubes
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese

Sauté celery & 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 and mash vegetables with a potato masher. Add milk & cheese. Cook on low heat stirring consistently until cheese is melted.

Makes 10 cups.