Cheddar Cheese Potato Soup
1/3 cup onion, chopped
1/3 cup celery, chopped
2 TBSP butter or margarine
4 cups peeled and diced potatoes
3 cups chicken broth
2 cups shredded cheddar cheese (8-oz.)
2 cups canned evaporated milk
1/4 tsp. black pepper
dash of paprika
seasoned croutons and fresh parsley (optional for garnish)
In a large sauce pan or Dutch oven, saute onions and celery in butter or margarine until tender. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender or food processor until smooth; return to pan. Stir in cheese, evaporated milk, pepper and paprika. Cook and stir until cheese has melted. Garnish with croutons and parsley if desired.
Serves 8.