Wisconsin Potato Cheese Soup 1/3 cup chopped celery
1/3 cup chopped onion 2 tablespoons butter or margarine 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 shredded Cheddar cheese Croutons Chopped fresh parsley In large saucepan, saute celery and onion in butter until tender. Add potatoes and broth. Cover; simmer until potatoes are tender, 12 to 15 minutes. Allow mixture to cool. In batches, puree potato mixture in a blender or food processor. Return to pan. Stir in milk and seasonings. Add the cheese and heat just until melted. Garnish with croutons and parsley. Makes 8 servings, 2 quarts. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
