One rainy afternoon in Little Rock, I went over to my dear friend Holly’s house. It was a set apart kind of day. I can still remember our conversation and all the details of the meal. This is the warm and inviting soup she prepared. Every time I make it, I think of my special friend. I pray for her. And I remember our conversation. Perhaps someday I will write about it in another room. Until then, I am still treasuring it up in my heart!
2 stalks celery, sliced
1 medium onion, chopped
2 T. butter
6 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
3 C. water (can substitute chicken broth, then reduce bouillon cubes to 2)
5 chicken bouillon cubes
3/4 t. seasoned salt
1/2 t. thyme
1/2 t. rosemary, crushed
dash of garlic powder
dash of pepper
1 c. sharp cheddar cheese, shredded
1/4 c. milk
Sauté celery and onion in butter in a large stock pot for 5 minutes on medium heat. Add potatoes, carrots, water, bouillon cubes, seasoned salt, thyme, rosemary, garlic powder, and pepper. Cover and simmer on medium to med high heat for 20 minutes.
Remove from heat and mash with a potato masher. Add milk and cheese. Cook, stirring constantly, on low hear for about 5 minutes. Yields 10 cups.