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CHEDDAR POTATO SOUP
1/3 cup chopped onion
1/3 cup chopped celery
2 Tablespoons butter or margarine
4 Cups diced potatoes
3 cups chicken broth
2 cups (8 oz) shredded cheddar cheese
2 Cups milk
1/4 teaspoon pepper
Dash paprika
In large saucepan, saute onion the celery in butter until tender.
Add potatoes and broth, bring to boil. Reduce heat and simmer
for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth. Return to pan.
Stir in the cheese, milk, pepper and paprika.
Cook and stir over
low heat until the cheese is melted.
Garnish with seasoned croutons.
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