4 c. finely-sliced peeled potatoes
4 Tbsp. butter
1/2 c. finely-diced yellow onion
1/2 c. finely-diced celery
2 can chicken broth - (14 1/2 ounce ea)
1/4 c. water
4 chicken bouillon cubes
8 oz Sharp Cheddar Cheese
2 1/4 c Half and half
1/4tsp white pepper
1/4 tsp salt more to taste if needed
2T corn starch
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.
This recipe yields 4 to 6 servings.