Cheesy Potato Soup

• 4 large potatoes, peeled and cut into chunks
• 3 ribs celery, sliced
• 3 Tbsp. butter or margarine
• 1/3 c. all-purpose flour
• 6 c. milk
• 5 c. shredded Cheddar cheese
• 1 (12 oz.) can beer or 1/2 c. chicken broth or water (I like the broth best)
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg

1. In large saucepot, saute potatoes and celery in butter or margarine for 10 minutes.
2. Reduce heat to medium; stir in flour. Gradually add milk, stirring constantly.
3. Cover and simmer 25 to 30 minutes, until potatoes are tender, stirring often.
4. Remove from heat; stir in cheese until melted.
5. Add beer or broth or water (whichever you choose), salt, pepper and nutmeg.
6. Over medium heat, cook 5 minutes more until heated through.
7. Ready to eat.

potatoes, celery, butter, allpurpose, milk, cheddar cheese, chicken broth, salt, pepper, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648963 (may not work)