Prep 15 mins
Cook 25 mins
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
- 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 potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with parsley and croutons, if desired.
This soup is sooo yummy, and quick and eacy to make. I even made mine a lighter version by using skim milk and using only enough butter to saute the onions and celery instead of the full 2 tbsp. The chicken broth gives the soup a yummy buttery flavour without all the fat. I also emptied the entire batch into my blender at once and didn't have any problems and only needed one pot. I will be making this again and again.
very easy,very good. I doubled up on quantities - adapts well for gluten free diet < the cheese, bouillion for the broth and the seasonings need to be GF, omitted croutons >as the pot was nice and clean after the potatoes were cooked I took the easy way out by using a potato masher and finishing off with my hand held electric blender right in the same pot.the results were probably not as smooth as the original way but acceptable and this saved on time and washing up!!!! reheats well,great flavour-- a keeper.
This is an excellent, rich and creamy soup! I went all out and used real cream in this. Heavenly! This one is a definite keeper!! Thanks Ginny!