Ingredients
| 1/3 cup | chopped onion | | 1/3 cup | chopped celery | | 2 tbsp. | butter or | | margarine | | 4 cups | diced peeled potatoes | | 3 cups | chicken broth | | 2 cups (8 oz. each) | shredded Cheddar cheese | | 2 cups | milk | | 1/4 tsp. | pepper | | 1 dash | paprika | | Seasoned croutons | | Minced fresh parsley |
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Instructions
In a large saucepan, sauté onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.
Country Woman
Author's Comments
A very creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it’s also a great choice for a light lunch or supper when teamed with a salad and bread.
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