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Cheddar Potato Soup

 Cheddar Potato Soup
My home state is famous for cheese, which I use in many recipes such as this 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. -Mark Trinklein, Racine, Wisconsin
8 ServingsPrep/Total Time: 30 min.


  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 4 cups diced peeled potatoes
  • 3 cups chicken or vegetable broth
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups 2% milk
  • 1/4 teaspoon pepper
  • Dash paprika
  • Seasoned croutons and minced fresh parsley


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 239 calories, 13 g fat (9 g saturated fat), 46 mg cholesterol, 586 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.