8-10 potatoes
1 lg. onion, chopped
1 c. sour cream
Half and half cream
Salt & pepper to taste
1/2-1 c. sliced celery
1 carrot, grated
1-2 c. grated cheddar cheese
1 stick butter

Peel and cut potatoes into big chunks. Cook until done and drain off excess water and save. (You may use this water in combination with half and half.)

While the potatoes are cooking, saute the celery (just until it is not raw, but still firm) in butter. Next, add onions and saute same as celery.

Add sauteed vegetables and butter to the drained, hot potatoes. Add the raw grated carrots. Stir this together with a big spoon. Add half and half and some of the reserved potato water (if you prefer) too the soup until consistency of mashed potatoes. Stir in the sour cream and cheese. Warm on low heat for 20 to 30 minutes, stirring occasionally. Salt and pepper to taste.