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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. -Mark Trinklein, Racine, Wisconsin Ingredients:
1/3 cup chopped onion |
1/3 cup chopped celery |
2 tablespoons butter |
4 cups diced peeled potatoes |
3 cups chicken or vegetable broth |
2 cups (8 ounces) shredded cheddar cheese |
2 cups 2% milk |
1/4 teaspoon pepper |
dash paprika |
seasoned croutons and minced fresh parsley |
Directions:
1. 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.
2. 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.
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