1 medium onion chopped, or heaping tbsp dried minced onion
1 tsp garlic powder, or 2-3 cloves minced
2 stalks celery, sliced
4-6 chicken boullion cubes [depends on how much water you use]
dash of pepper according to your taste preference
1/3-1/2 stick of butter
~~Ok, here is where you get to be creative. I know with my family I have to sneak vegatables in where I can, and in this cheesy soup is the perfect place. So, according to your personal preference, add:
1 cup broccoli florets, maybe even some cauliflower
3 medium carrots, sliced thin
[I add all three]
Now cover with only enough water to barely submerge, and cook for 30 minutes on medium, to med-hi heat, stirring occasionally and only partially covering.***Watchout for water boiling over!! Potatoes have a way of doing that, that's quite uncanny.
About 15 minutes into cooking, add 2 cups SHARP cheddar cheese-- you really want to use sharp because any other cheddar variety doesn't give potatoes the boost they need.
During second half of cooking time, occasionally mash at soup ingredients with big spoon. Squashing some of the potatoes, etc. thickens the soup up really nice.
****30 minutes is all that is required, but for those who like for everything to be really nice and mushy: simmer on low, covered, for up to an hour, stirring from time to time or cheese will stick to bottom of pan.
