Creamy Potato Soup

Everyone has their own favorite potato soup recipe. This is mine! I got it from my friend Melanie who is an excellent cook. I like to puree ALL of the potatoes, but you certainly don't have to. Leave some chunky potatoes if you wish!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1⁄3 cup onion, finely chopped
• 1⁄3 cup celery, finely chopped
• 2  tablespoons butter
• 4  cups potatoes, peeled and diced
• 3  cups chicken broth
• 8  ounces Velveeta cheese, chopped
• 2  cups milk
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon pepper (to taste)
• 1⁄2 teaspoon paprika

Directions

1. In a large pot, saute the onion and celery in the butter until tender. (I use a stock pot/soup pot).
2. Add potatoes and chicken broth.
3. Bring to a boil; boil covered until potatoes are fork tender (about 10 to 15 minutes).
4. Puree in a blender or food processor until smooth; return to pot.
5. Stir in Velveeta cheese, milk, salt, pepper and paprika.
6. Cover and cook over low heat until cheese is melted.
7. Serve and Enjoy! I like to serve this soup with homemade sourdough croutons. Yum!