Potato and Cheddar-Cheese Soup

Potato and Cheddar Cheese Soup

2 tablespoons of olive oil

1 large onion, chopped 

6 baking potatoes, cut into 1-inch cubes

5 cups vegetable broth

1 teaspoon salt

1 teaspoon of smoked paprika

1 1/2 cups smoked cheddar, grated 

1/4 cup chopped chives

1. In a large saucepan over moderately low heat, add the onion and cook, stirring occasionally, until 

    translucent, about 5 minutes. 

2. Stir in the potatoes, broth, salt, and paprika and bring to a boil. 

3. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 

    minutes.
4. Remove half the soup from the pan and puree in a food processor. 

5. Alternatively, mash some of the potatoes with a potato masher. 

6. Return the puree to the pan. 

7. Over low heat, add the cheese and stir until melted. 

8. Remove the pan from the heat. 

9. Taste the soup and add more salt if needed. 

10. Serve the soup topped with chives.