NVDAILY.COM | Reader Recipes
Posted December 12, 2013 | Leave a comment
Cheddar Potato Soup
1/3 c. chopped onion
In a large saucepan, sauté 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.
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