Potato Soup

1. 1

   Saute celery

2. 2

   and

3. 3

   onion in butter in a large Dutch oven until tender.

4. 4

   Add

5. 5

   potatoes,

6. 6

   water, bouillon cubes, seasoned salt, rosemary,

7. 7

   garlic

8. 8

   powder

9. 9

   and

10. 10

    black pepper.

11. 11

    Cover and simmer about

12. 12

    20 minutes or until tender.

13. 13

    Remove from heat and mash potatoes.

14. 14

    Add milk and cheese; cook, stirring constantly, until cheese is melted.

15. 15

    Yields 10 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.