2 tbsp. butter
1/3 c. chopped celery
1/3 c. chopped onion
4 c. diced, peeled potatoes
3 c. chicken broth
2 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
Dash paprika
2 c. (8 oz.) shredded cheddar cheese
Croutons
Fresh chopped parsley

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. Garnish with croutons and parsley. Yield: 8 servings.