Creamy Potato Soup

In large Dutch oven, saute onion and celery in butter over medium heat.

Add water, potatoes, carrots and spices; cover. Reduce heat when mixture comes to boil and continue cooking over lower heat until hard vegetables become soft enough to eat with spoon, about 20 minutes.

Mash mixture with potato masher until lumpy.

Add half and half and cheese; blend in.

Continue cooking until cheese has completely melted.

Serves 6 to 8.