| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
Wisconsin |
Soups, Cheese, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 1/2 |
ts |
Salt |
| 1/3 |
c |
Chopped celery |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Chopped onions |
| 1 |
ds |
Paprika |
| 4 |
c |
Diced peeled potatoes |
| 8 |
oz |
Shredded cheddar cheese |
| 3 |
c |
Chicken broth |
|
|
Croutons |
| 2 |
c |
Milk |
|
|
Fresh chopped parsley (opt) |
INSTRUCTIONS
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. Top with croutons
and garnish with parsley if desired.
(Recipe from an issue of "Country" magazine about a year or two ago. It was
the midwest contest winner for Darlene Alexander of Nekoosa, Wisconsin.)
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