Wisconsin potato cheese soup

8 servings

Quantity Ingredient
2 tablespoons Butter or margarine
⅓ cup Celery; chopped
⅓ cup Onion; chopped
4 cups Potatoes;peeled,diced
3 cups Chicken broth
2 cups Milk
1½ teaspoon Salt
¼ teaspoon Pepper
1 dash Paprika
8 ounces Cheddar cheese;shredded
Croutons
Fresh parsley;chopped

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.

Top with croutons and garnish with parsley if desired.

(Recipe from an issue of "Country" magazine about a year or two ago.

It was the midwest contest winner for Darlene Alexander of Nekoosa, Wisconsin.) Submitted By DOROTHY FLATMAN On 01-18-95

Related recipes