Recipe from: More Summer Soups and Salads by Jackie Johnson, instructor
Ina large saucepan, melt:
2 Tbsp. butter
Saute until tender:
1/3 cup chopped celery
1/3 cup chopped onion
1 clove finely chopped garlic
4 cups peeled and diced potatoes
3 cup chicken broth
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan.
2 cups millk
1 tsp salt
1/4 tsp pepper
1/4 tsp dillweed
Heat through without allowing milk to boil. Stir constantly for 3 or 4 minutes.
2 cups (8 ounces) shredded cheddar cheese and HEAT ONLY UNTIL MELTED.
Garnish with croutons and parsley