CHEDDAR POTATO SOUP 1/3 cup chopped onion 1/3 cup chopped celery 2 Tablespoons butter or margarine 4 Cups diced potatoes 3 cups chicken broth 2 cups (8 oz) shredded cheddar cheese 2 Cups milk 1/4 teaspoon pepper Dash paprika In large saucepan, saute onion the celery in butter until tender. Add potatoes and broth, bring to boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth. Return to pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with seasoned croutons.