2 tbsp. oil
1 lg. clove garlic
4 lg. potatoes, peeled & sliced
2 lg. stalks celery
2 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 c. milk
8 oz. sharp cheddar cheese, cubed
Parsley

In Dutch oven, in hot oil over medium heat, cook garlic, potatoes, onion, celery, stirring occasionally 10 minutes. Add broth, salt and pepper. Bring to boil, reduce heat, cover and simmer 20 minutes or until all is very tender. Stir in milk; heat through. Add cheese and parsley.