1 c. water
1 lg. potato, shredded
1 med. onion, chopped
1 med. carrot, grated
1 stalk celery, finely chopped
1 c. chicken broth or 2 tsp. bouillon dissolved in 1 c. water
1/2 c. half & half or canned milk
1 1/2 c. shredded Cheddar cheese (6 oz.)

Combine water, potato, onion, carrot and celery in 2 quart casserole; cover. Microwave at 100% (high) until potatoes are tender (12-17 minutes, stirring after half the cooking time). Stir in broth and half & half; cover. Microwave at 70% (medium high) until heated through, 6-8 minutes. Mix in cheese, stirring until melted. Makes 4 servings. Microwave power may vary!