4 tbsp. butter
1 c. chopped celery
1 c. chopped onion
1 c. diced potatoes
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme, crumbled
1/4 tsp. dill weed
2 tbsp. flour
1 (8 oz.) can stewed tomatoes
3 c. milk
1 (7 oz.) can tuna
2 tbsp. parsley
1 c. shredded cheese

Heat butter; add celery, onion, and potato. Cook, stirring often until potato is tender. Stir in seasonings and flour; add tomatoes, milk, tuna, and parsley. Heat until soup thickens and comes to a boil. Stir in cheese. Makes about 5 cups.