Potato Cheese Soup

Photo credit:
Written by Marjorie Hogan


7 cups peeled and cubed potatoes
1 cup peeled and shredded potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half and half
6 tablespoons butter
1 cup shredded white cheddar cheese
1/2 cup asiago cheese
4 tablespoons chopped fresh parsley

Cooking Instructions:

Place cubed potatoes, onions, celery and salt in water to cover in a large pot.

Simmer until tender, about 15 minutes up to an hour depending on how mushy you like things.

Place shredded potatoes in a separate pot and boil till tender.

Put in blender or food processor fitted with the metal blade and puree until smooth.

Return to soup pot; add half-and-half, butter, shredded potatoes, parsley and cheese.

Stirring, simmer until piping hot. (Do not boil.)