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Cheddar Potato Soup

Source of Recipe

Aunt Saunny
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

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.