Wisconsin Potato Cheese Soup

Paul and I have been sick for the last few days. We were both quite weak and had very little energy to make dinners, but we also knew that we needed something healthy and light in our system.

Together, we made this soup, which is an old recipe from my recipe box. I have no idea where it came from, but I have been making this soup since we got married.

With a broth-base and mild tasting potatoes, it felt good in our stomachs. It also makes 6-8 servings, so we didn't have to do anything but reheat soup during the duration of our sickness.

What I love: Of course, I love the cheesy broth of this soup. I also love how mild this soup is, because it is great to eat when ill! In addition, when we were first married, we had very little money, so I love how cheap it is to make this soup!

Ingredients:
*2 tbsp. butter/margerine
*2-3 stalks of celery, chopped
*1/2 onion, chopped
*6-7 medium potatoes, peeled and diced
*6 cups of chicken broth
*2 cups of milk
*salt
*pepper
*paprika
*2 cups of shredded sharp cheddar cheese
*4 oz. of velveeta (optional), cubed

Directions:
1) In a large soup pan, melt butter and saute celery and onion until tender.
2) Add potatoes and broth. Bring to a boil, then lower heat and cover and simmer until potatoes are tender, approximately 12 minutes.
3) Stir in milk and spices. Add the cheeses and heat only until melted.
4) Serve with bread and enjoy!

Comments:
*The original recipe wants you to use a blender after step #2 and blend the potato mixture. Then, return to the pot and then do step #3. We do not do this because we like chunks in our soup. If you are weird about texture, this is always an option!
*I don't have much else to say. This soup is easy to make, cheap to produce, and delicious just the way it is!