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Potato - Cheese Soup
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2 tbsp. oil
4 lg. potatoes, peeled & sliced
2 lg. onions, peeled & sliced
2 lg. celery, sliced
2 c. chicken broth
Salt & pepper
1 lg. clove garlic, minced or
equivalent of garlic powder
1 c. milk
8 oz. grated sharp Cheddar cheese
In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and simmer until tender. Mash to desired consistency. Add milk, heat thru. Add cheese and stir until melted. 4 servings.
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