WISCONSIN POTATO CHEESE SOUP

2 T. butter or margarine
2 c. milk
1/3 c. chopped celery
1/2 tsp. salt
1/3 c. chopped onion
1/4 tsp. pepper
4 c. peeled diced potatoes
Dash paprika
3 c. chicken broth
2 c. shredded sharp cheese

Melt butter over medium heat. Saute celery and onions until tender. Add potatoes and broth. Cover and simmer until potatoes are tender. Puree potato mixture in small batches in a blender or processor. Return to saucepan. Stir in milk and seasoning. Add cheese and heat only until melted.

Makes 6 to 8 servings.