Wisconsin Potato Cheese Soup
PHOTO SUBMITTED BY: Kathy McClurg Galford
- 2 tablespoons butter
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 4 cups diced peeled potatoes
- 3 cups chicken broth
- 2 cups milk
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- Dash paprika
- 2 cups (8 ounces) 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. Yield: 8 servings.
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