Mashed-potato cheese soup.

In honor of National Soup Month, Chef Sam has a "soup-erb" recipe for you to try. Ask an adult to help you.

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You Will Need:

4 medium potatoes, peeled
and cubed

1 medium onion, chopped

1 stalk celery, sliced

2 cups water

2 tablespoons butter

2 cups low-fat milk
Salt to taste

Low-fat shredded Cheddar cheese
Sunflower seeds (optional)

Directions:

1. In a large soup pot, combine the
potatoes, onion, celery, and water.
Cover and cook over medium heat
for 20 minutes or until tender.
Remove from heat.

2. Mash the vegetables with a potato
masher until slightly mushy.

3. Add the butter, milk, and salt.
Stir well.

4. Reheat the soup, stirring constantly.

5. Ladle the hot soup into bowls, and
sprinkle shredded cheese and sunflower
seeds on top. Serve.

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