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1/3 C chopped onion

1/3 C chopped celery

2 tbsp. butter

4 C diced, peeled potatoes

3 C chicken broth

2 C shredded cheddar cheese

2 C milk

Salt & pepper to taste

In a large saucepan, sauté the onion and celery in the butter until tender.  Add the potatoes and chicken broth and bring to a boil.  Reduce heat, cover and simmer for 10 – 15 minutes or until potatoes are tender.  Remove from the heat and puree in a blender until smooth.  Return to saucepan and stir in cheese, milk, salt & pepper and cook over a low heat until the cheese is melted.  Garnish with croutons and serve.