Instructions: On medium-low heat in a 3-quart sauce pan saute celery and onions with butter. Cook until clear and take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium-low heat and cook until potatoes are very soft and tender.

When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half-and-half, stir mixture. Add shredded sharp Cheddar cheese and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 minutes taking care not to let soup scorch.

When ready to serve garnish with shredded colby cheese, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.

This recipe yields 4 to 6 servings.

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