INGREDIENTS
5
medium russet potatoes, peeled (optional) and cut into small cubes
4
stalks of celery, chopped
1
onion, diced
3 cups
vegetable broth
3 cloves
garlic, minced
1/4 cup
butter
1/2 cup
sharp cheddar cheese, grated
1 tsp
salt
1 tsp
ground black pepper
1/4 tsp
garlic powder
1/4 tsp
red pepper flakes
1/2 cup
milk (I used 2% but you could also use cream, half and half, or skim)
freshly grated cheddar cheese (for topping)
chopped green onion (for topping)