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Wisconsin Potato Cheese Soup

(8 servings)
2 tablespoons butter or margarine
1/3 cup celery, chopped
1/3 cup onions, chopped
4 cups potatoes, peeled & diced
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 dash paprika
8 ounces cheddar cheese, shredded
fresh parsley, chopped

In a Dutch oven, melt butter over medium-high heat. Sauté celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. Beat and chop potato mixture finely. Stir in milk and seasonings. Add the cheese, heat only until melted. Top with croutons and garnish with parsley if desired.

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