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1/3 c chopped onion	3 c chicken broth
1/3 c chopped celery	2 c shredded Cheddar cheese
2 Tblsp butter	2 c milk
4 c diced peeled potatoes	1/4 tsp pepper

Saute onion and celery in butter until tender. Add potatoes and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes. Puree in small batches in blender until smooth; return to pan. Stir in cheese, milk, and pepper. Cook and stir over low heat until cheese is melted. Garnish with croutons.