#3028 - Potato Cheese Soup

(by Shirley McNevich)

2 TBSP butter
1/3 cup chopped celery
1/3 cup chopped onions
4 cups diced/peeled potatoes
3 cups chicken broth
2 cups milk
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. salt (optional--only use if chicken broth isn't salty enough)
2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley

In a Dutch oven medium heat add butter--melt. Add chopped celery, chopped onions and chopped parsley--cook stir until onions are tender. Add chicken broth and diced potoatoes--cover and simmer until potatoes are tender. Stir, then remove from heat. Pour the mixture (half or a third at a time) into a blender--use chop setting until mixture is smooth. Repeat with all of the potato mixture. Return all of the potato mixture to the Dutch oven. Add milk, pepper, paprika and salt--return Dutch oven to medium heat--stir. Add the shredded cheddar cheese--cook and stir until cheese is melted and soup is hot and smooth. Serve immediately.