3cupschicken stockchicken broth or vegetable stock
1.5cupswhole milksee note below for substitutions
1teaspoonsea salt
.25teaspoonfresh ground black pepper
⅛teaspoonpaprika
2cupsshredded, extra-sharp cheddar cheese
fresh minced parsleyto garnish
croutonsto garnish
Instructions
Heat butter or oil in a large pot / Dutch oven over medium heat.
Add onions and celery and sauté until tender, about 5 minutes. Add potatoes and broth. Cover and simmer until potatoes are tender, 15 to 20 minutes.
Puree soup in a food processor or blender until smooth. Return to pot and stir in milk, salt, pepper, and paprika. Add the cheese and heat until melted.
Serve soup with chopped parsley, croutons and additional shredded cheese.
Notes
The length of time needed to cook the potatoes will be affected by how large they diced.
Make this soup a full meal by adding chopped bacon or ham.
Extra sharp cheddar cheese will give you the flavor, but any cheddar will work – including white cheddar.
For lactose-free soup, substitute unsweetened Cashew or Coconut milk.
Vegetable stock can be substituted for the chicken stock.
For a chunkier soup with more texture, only puree half of the potato soup.
You may need to puree the soup in small batches depending on the size of your food processor.
If using a blender, make sure to vent the lid to allow hot air to escape or it may explode.