- 2 tablespoons butter
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 4 cups diced peeled potatoes
- 3 cups chicken broth
- 2 cups milk
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- Dash paprika
- 2 cups (8 ounces) shredded cheddar cheese
- Minced fresh parsley
- In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes.
- In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley. Yield: 8 servings.
Reviews forWisconsin Potato Cheese Soup
"Next time I would add more potatoes to make it a little thicker, but it was delicious. I made it as written."
"Crumbled bacon and snipped chives for the top."
"I have made this recipe several times and we all love it. Very easy and most always have the ingredients right here at home."
"I have made this recipe several times and w"
"Best recipe ever! Beats any restaurant!"
"Very good. Everyone that's had it loves it and wants the recipe! It's good with bacon bits sprinkled on it just before eating."
"It looked and tasted like runny mashed potatoes! I will not make this again."