1 c. diced onion (about 1 med.)
1 c. celery, diced
1/4 c. butter or margarine
4 med. potatoes, peeled & thinly sliced
1 c. chicken broth
3 c. milk
1 c. half & half
2 c. grated sharp Cheddar cheese
1 tsp. thyme
1 T. Worcestershire sauce
2 T. parsley flakes
Sauté onion and celery in butter until tender. Add potatoes and chicken broth and cook, uncovered, until potatoes are tender. Add 2 cups of the milk. Puree potatoes and liquid mixture in a blender in several batches. Return to saucepan and add remaining 1 cup milk, half & half, cheese, thyme and Worcestershire sauce. Cook, stirring constantly, until cheese is melted. Serve garnish with parsley. Serves 6.
JoAnn Moquist