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

Saute celery and onion in butter in a large Dutch oven until tender. Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender.

Remove from heat and mash vegetables with a potato masher. Add milk and cheese. Cook, stirring constantly until cheese is melted. Yield: 10 cups.