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. aged cheddar cheese, shredded
1/4 – 1/2 tsp. smoked paprika
1/4 tsp. freshly ground pepper
seasoned croutons, for garnish
parsley, minced, for garnish
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.