Creamy Potato Cheese Soup

3 tbsp butter
1 rib celery, chopped
4 cups potatoes, peeled and diced
2 chicken flavored bouillon cubes
1/4 tsp pepper
3 cups milk (I use whole milk to make it rich and creamy)
1 cup chopped onion
1 carrot, chopped
2 cups water
1/2 tsp salt
2 cups cheddar cheese

In a large saucepan, over medium heat, melt butter. Add onion, celery, and carrot. Cook 5 minutes. Add potatoes, water, bouillon cubes, salt, and pepper. Bring to a boil over high heat. Reduce to low. Cover and simmer for 15 minutes or until potatoes are tender. In a blender, blend 2 1/2 cups of the soup until smooth then return to the saucepan. Stir in milk. Cook over medium heat until hot. Take off heat and add grated cheese. Serve. Makes 7 cups.

-Jenn Baugh