2 stalks celery, sliced
1 medium onion, chopped
2 T. butter
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
3 C. water (can substitute chicken broth, then reduce bouillon cubes to 2)
5 chicken bouillon cubes
3/4 t. seasoned salt
1/2 t. thyme
1/2 t. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. sharp cheddar cheese, shredded
1/4 c. milk
Sauté celery and onion in butter in a large stock pot for 5 minutes on medium heat. Add potatoes, carrots, water, bouillon cubes, seasoned salt, thyme, rosemary, garlic powder, and pepper. Cover and simmer on medium to med high heat for 20 minutes.
Remove from heat and mash with a potato masher. Add milk and cheese. Cook, stirring constantly, on low hear for about 5 minutes. Yields 10 cups. From my dear friend Holly S.
Grocery List:
celery
medium onion
butter
6 potatoes
2 carrots
chicken bouillon
seasoned salt
thyme
rosemary
garlic powder
pepper
sharp cheddar cheese
milk
Approximate cost: $6.47