Bake 5 or 6 medium potatoes in advance. (350 for 45 minutes)
Allow to cool, then refrigerate. This step is not absolutely necessary, but it allows you to handle the potatoes while they
are not hot. It is also convenient to have them ready when you come in from work.
When ready to make soup, skin potatoes and cut in cubes.
In small skillet, sauté celery and onion in 4 Tb butter.
In larger pan, melt 4 Tb butter. Add 2-3 Tb flour and mix continuously so flour mixture does not clump.
Add milk slowly, beginning with ½C milk.
Add celery, onion, and potatoes.
Slowly add additional milk until the soup is the consistency that you desire.
Season with salt and pepper to taste.
Allow soup to simmer for 15 minutes on low heat to ensure potatoes are heated through.
Grate ½ C cheddar cheese and ½ C mozzarella cheese into soup mixture. Allow to melt, 5 minutes or so.
Serve with Wheat Thin crackers, 5 Grain Crunch variety.