2 ribs 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 cheese of your choice

Saute celery and onion in butter until tender. Add next 9 ingredients, cover and simmer 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with potato masher. Add milk and cheese. Cook, stirring constantly until cheese is melted.

We make 2 changes when making the soup. 1. We prefer to leave the vegetables as they are. 2. We add the cheese when we serve it as it gets stringy when added to the whole amount especially if there is any leftover.