Potato Cheese Soup

8 cups peeled and cubed potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half and half
6 tablespoons butter
1 cup shredded sharp cheddar cheese
4 tablespoons chopped fresh parsley (garnish)

Place potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes.

Put in blender or food processor fitted with the metal blade and puree until chunky.

Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.)

Presentation: Garnish with parsley if desired. Good served with corn bread.