Potato Cheese Soup

On medium low heat in a 3 quart sauce pan sauté:
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery

Add:
2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 C Finely Sliced and Diced Potatoes (peeled)
Place on medium low heat and cook until potatoes are very soft and tender.

When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.

Reduce heat and add:
2 + 1/4 C. Half and Half *
4 TB cornstarch (more if still runny)*

Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese**
Stir until cheese is completely melted and dissolved into mixture.

Sprinkle:
1/2 tsp. Sugar*** 1/4 tsp. White Pepper

I don't use the sugar.

Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve, garnish with shredded cheese and maybe a little parsley.

Can be doubled and frozen.

Make-ahead French Toast

Ingredients:

1 loaf of bread
2 cups of Milk
6 eggs
1 t vanilla
1/4 t salt
1t cinnamon
1/8 t nutmeg

Coat 13x9 with cooking spray. Cut bread into cubes place in dish. Mix rest of ingredients and pour over. Put in the refrigerator over night or 2 to 3 hours. Bake at 350 degrees for 40 minutes. Pour topping over before you bake.

Topping:
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts

Bring to boil. Simmer until it thickens.