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 of paprika
2 c. (8 oz.) shredded cheddar cheese
Croutons
Fresh chopped parsley

In 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 individual servings with croutons and parsley. Yield: 8 servings.