Cheddar Potato Soup Recipe
Cheese is the best topping on a baked potato, why wouldn’t this combination be just as awesome in a soup?
Ingredients:
2 Tbsp. Butter
1/3 Cup Celery, chopped
1/3 Cup Onion, chopped
4 Cups Potatoes, peeled and diced
3 Cups Chicken Broth
2 Cups Milk
8 oz. Cheddar Cheese, shredded
Dash Paprika
1/4 tsp. Pepper
Seasoned Croutons, for garnish
Parsley, minced, for garnish
Directions:
In a large pot, add the butter and sauté the celery and onion until tender. Add the potatoes and broth and bring to a boil.
Reduce the heat, and cover the pot to simmer for 10 to 15 minutes, until the potatoes are tender.
Puree the soup in small batches in a blender, until smooth, and then return to a clean pot. Stir in the milk, cheese, paprika, and pepper, and cook stirring constantly over low heat until the cheese has melted.
Garnish with parsley and croutons.
And Enjoy!
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