1 onion (chopped)
½ cup chopped celery
½ stick butter
2 cups milk or cream
Salt and pepper to taste
Boil first three ingredients together in 2-3 quarts of water. Drain and add butter, milk, salt and pepper. Allow to simmer but do not boil.
To thicken, remove and puree a few potatoes, then return to soup. Top with shredded cheddar cheese before serving for added creaminess.
