Marie Callender's Cream Of Potato Cheddar Cheese Soup

Directions

1. On medium-low heat in a 3-qt sauce pan saute/fry celery and onions with butter. Cook till clear and take care not to let onions brown. Add in chicken broth, potatoes and water. Place on medium-low heat and cook till potatoes are very soft and tender.
2. When potatoes are done add in chicken bouillon cubes and cook till cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add in half-and-half, stir mix. Add in shredded sharp Cheddar cheese and stir till cheese is completely melted and dissolved into mix. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 min taking care not to let soup scorch.
3. When ready to serve garnish with shredded colby cheese, jack cheese and maybe a little parsley. Add in a crisp salad and hard rolls and you have a wonderful meal.
4. This recipe yields 4 to 6 servings.