1/3 c. chopped onion
1/3 c. chopped celery
2 tbsp. butter
4 c. diced peeled potatoes
3 c. chicken broth
2 c. (8 oz.) shredded Cheddar cheese
2 c. milk
1/4 tsp. pepper
dash of paprika

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 to 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.

Yield: 8 servings.