Cheddar Potato Soup

1/3 c. chopped onion
1/3 c. chopped celery
2 Tbsp. butter
4 c. diced, peeled potatoes
3 c. chicken broth
2 c. shredded cheddar cheese
2 c. milk
1/4 tsp. pepper
Dash paprika

In a large saucepan, saute onion and celery in butter until tender.  Add potatoes and broth; bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Puree in small batches in a blender until smooth; return to the pan. (I use my potato masher). Stir in the cheese, milk, pepper and paprika.  Cook and stir over low heat until the cheese is melted.  We like to garnish with croutons, or corn or bacon.  8 Servings.