Cheddar Potato Soup Recipe
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, Cedarburg, Wisconsin
8 Servings Prep/Total Time: 30 min.
Ingredients
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
Directions
• 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.
Nutrition 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.
Cheddar Potato Soup published in Taste of Home February/March 2002, p31
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