Boil potatoes and regular salt. Either add onions and celery straight to boiling water, or stir-fry first and then add.

Drain, saving the water, when potatoes are well done and mash thoroughly. The better you mash them the smoother the soup will be.

Add reserved potato water, heated milk, celery salt, butter, dill, grated cheese and pepper. Stir well.

Cook on low heat and stir for about 20 minutes.