This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. —Darlene Alexander, Nekoosa, Wisconsin
Ingredients
- 2 tablespoons butter
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 4 cups diced peeled potatoes
- 3 cups chicken broth
- 2 cups whole milk
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- Dash paprika
- 2 cups shredded cheddar cheese
- Croutons
- Minced fresh parsley
Directions
- In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes.
- In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.
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