6-8 servings
9 med russet potatoes, peeled
1 c celery
1 onion, chopped
1 quart half and half (in the dairy section)
1 dash Worcestershire sauce (if don't have don't worry)
1/2 c butter
1 lb cheddar cheese, grated
1.Add potatoes, onion and celery into a large pot with enough water to cover potatoes. Simmer several minutes until mushy.
2. Mash the potatoes, onion and celery mixture (along with the water, don't drain) with a potato masher right in the pot until blended.
3. Add the half and half, Worcestershire sauce, melted butter and cheese. Warm on low, but don't boil, it will curdle the half and half.
4. Salt and pepper to taste. Serve with a garnish of grated cheese and parsley if desired. If soup needs to be thickened (it should be like Marie Calendars soup) prepare a flour and milk paste and stir in.
** This is not an "exact" recipe. You can add more potatoes or cheese or celery if you want.**
