2 ribs celery, chopped
1 medium onion, chopped
2 tbsp. butter
6 potatoes, cubed
2 carrots, sliced
3 c. water
5 chicken bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
dash of garlic powder
dash of pepper
2 c. milk
4 oz. Longhorn Cheddar cheese, shredded

Sauté celery and onion in butter in large Dutch oven until tender. Add next 8 ingredients; cover and simmer until vegetables are tender. Mash vegetables. Add milk and cheese. Cook and stir until cheese is melted.