Soups:

Cheddar Potato Soup

Comment on this recipe

Ingredients

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons margarine
4 cups diced peeled potatoes
3 cups chicken broth
2 cups (8 ounces) shredded cheddar cheese
2 cups milk
1/2 teaspoon pepper
Croutons
Fresh chopped parsley

Instructions

In a large saucepan, saute onions, celery in margarine until tender. Add potatoes and chicken broth, bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in cheese, milk, pepper. Cook and stir over low heat until the cheese is melted. May garnish with croutons and parsley, if desired. Makes 8 servings.

Marjorie Fisher
Davenport