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. shredded cheddar cheese, 4 oz. (optional)

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. Yields 10 cups.