Easy Cheesy Potato Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 3 lbs russet potatoes, peeled
• 4 cups chicken broth
• 1/4 cup butter
• 1/2 cup chopped green onion, can save some tops for garnish
• 1/4 cup flour
• 1 teaspoon celery seed
• 1/4 teaspoon spanish smoked paprika
• 4 cups fat-free half-and-half
• 1 lb american cheese or 1 lb mild cheddar cheese
• salt, to taste
• pepper, to taste

Recipe

• 1 dice the peeled potatoes into about 3/4" pieces.
• 2 place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
• 3 while potatoes cook, in a separate pot, melt the butter. add the chopped green onion and sauté for 5 minutes.
• 4 whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. gradually stir in the ff half and half. stir frequently until mixture begins to thicken.
• 5 add the hot cooked potatoes and both into the creamy mixture; stir well.
• 6 with a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
• 7 use a stick blender or blender or food processor to blend the soup in the pot.
• 8 return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
• 9 stir in the cheese, salt and pepper.
• 10 stir and cook (but do not allow to boil) until cheese is melted smooth and well-mixed.
• 11 serve.
• 12 garnish with some green onion tops, if desired.