Potato Cheese Soup
- Author: A Pinch of Joy by Charlene Vance
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Soup
- 2 tablespoons butter
- 3 ribs celery, diced
- 1 medium onion, diced
- 1 15 ounce can chicken broth
- 4 large potatoes, peeled and diced (about 3 cups)
- 1 teaspoon parsley flakes
- salt and pepper to taste
- 2 cups milk
- 1 1/2 cup shredded cheddar cheese
- melt butter in bottom of soup pot.
- Add diced onion and celery, saute lightly
- Add chicken broth, potatoes and seasoning. Cook until potatoes are tender and can be pierced with fork, 10-15 minutes.
- Over low heat, stir in milk and warm for a few minutes. Add 1 cup cheese and heat until cheese melts stirring occasionally.
- Garnish with shredded cheese atop bowl of soup.