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Cheddar Potato Soup

8 potatoes, peeled and cubed
2 to 3 cups milk
1/2 stick margarine
1/4 c. chopped onion
1/4 c. finely chopped celery
4 oz. shredded cheddar cheese
Salt and black pepper to taste

Cook potatoes until done, drain, reserving liquid. In a small saucepan put celery and onion in a small amount of water. Bring to a boil and boil about 5 minutes. Add margarine to drained potatoes and mash, using the reserved liquid to give proper consistency for serving as a vegetable. Add celery and onion mixture, salt, pepper, and cheese. On low heat, warm until cheese is melted. Stir to keep from sticking. Blend in milk gradually until desired consistency is reached. Makes 2 to 3 quarts. Freezes well.

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