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Cheddar Potato Soup




Source of Recipe


Mark T., Cedarburg, Wisconsin


Recipe Introduction


My home state is famous for cheese, which I use in many recipes such as this 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


List of Ingredients




1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or margarine
4 cups diced peeled potatoes
3 cups chicken broth
2 cups (8 ounces) shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
Dash paprika
Seasoned croutons and minced fresh parsley


Recipe



In a large saucepan, saute 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.