Categories: Main Dish, Potatoes, Soup

Ingredients

• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 2 tablespoons butter
• 4 cups diced peeled potatoes
• 3 cups chicken broth
• 8 ounces shredded cheddar cheese
• 2 cups milk
• 1/4 teaspoon pepper
• 1 dash paprika
• seasoned croutons, for garnish (optional)
• minced parsley (to garnish) (optional)

Directions

1. In a large saucepan, saute’ onion and celery in butter until tender.
2. Add potatoes and broth; bring to a boil.
3. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
4. Puree in small batches in a blender until smooth; return to the pan.
5. (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
6. Cook and stir over low heat until the cheese is melted.
7. Garnish with parsley and croutons, if desired.

Email to a friend | Print this recipe | Back