Total Time
40mins
Prep 10 mins
Cook 30 mins

A very creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it’s also a great choice for a light lunch or supper when teamed with a salad and bread.

Ingredients Nutrition

Directions

  1. In a large saucepan, sauté 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 potatoes are tender.
  2. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.
  3. Country Woman.

Reviews

(1)
Most Helpful

It's creamy, thick and cheesey. I like that this is made from ingredients that are most always on hand. I pureed the soup with my immersion blender and left just a few chunks for texture. I garnished with the fresh parsley and cooked crumbled bacon for the boys. Thanx for a wonderful soup!

*Parsley* November 02, 2008

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