Cheddar Potato Soup

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup  chopped onion
• 1⁄3 cup  chopped celery
• 2  tablespoons butter
• 4  cups  diced peeled potatoes
• 3  cups chicken broth
• 8  ounces  shredded cheddar cheese
• 2  cups milk
• 1⁄4 teaspoon pepper
• 1  dash paprika
•  seasoned croutons, for garnish (optional)
•  minced parsley (to garnish) (optional)

Directions

1. In a large saucepan, saute' onion and celery in butter until tender.
2. Add potatoes and broth; bring to a boil.
3. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
4. Puree in small batches in a blender until smooth; return to the pan.
5. (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.
6. Cook and stir over low heat until the cheese is melted.
7. Garnish with parsley and croutons, if desired.