Ingredients Original recipe yields 11 servings Ingredient Checklist 8 cups water 6 large potatoes, peeled and sliced paper-thin 1 onion, chopped 4 stalks celery, chopped, with leaves salt and pepper to taste 4 cups half-and-half 2 tablespoons margarine 2 (11 ounce) cans condensed cream of Cheddar cheese soup Directions Instructions Checklist Step 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender. Step 2 Once tender, mash soup with a potato masher, and add butter and cream. Step 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
