I received this recipe as a gift from another dear blogger. It quickly became a favorite at our house.
1/3 cup chopped onion
1/3 cup chopped celery
2 Tbsp Butter
4 Cups potatoes, peeled and diced
3 cups chicken broth
2 cups extra sharp cheddar cheese
2 cups milk
1/4 tsp pepper
bacon-cooked and crumbled (optional)
parsley or chives, minced (optional)
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 tender. Puree in small batches in blender until smooth and return to pan. Stir in cheese, milk, pepper and paprika. Cook and stir on low until cheese is melted and soup is heated through. Garnish with bacon and parsley.