Potato Cheese Soup

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 1/2tsp sugar 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. 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.At the end take out 1 cup of the soup and mix in 2T cornstarch until well blended and add back to the pot of soup to thicken up. Mix until well combined and thick. 4.When ready to serve garnish with shredded colby cheese This recipe yields 4 to 6 servings.