Elvis Presley’s birthday is Sunday, January 8th. We always celebrate by eating something that Elvis loved to eat. Since we just had this soup last week it, obviously won’t be on our menu this birthday. But wouldn’t it be the perfect time for you to try it?
2 tbsp. butter
1/3 cup finely chopped celery
1/3 cup finely chopped onion
4 cups peeled russet potatoes, diced into ½” cubes
3 cups chicken broth
2 cups milk
1 & ½ tsp. salt
¼ tsp. pepper
dash of paprika
2 cups shredded sharp cheddar cheese
French fried onions or croutons (optional)
In a large saucepan, melt butter. Add celery and onion and cook over medium heat, stirring frequently, until tender. Add potatoes and chicken broth. Simmer until potatoes are tender, about 10 minutes.
Pour the mixture into a blender and blend until smooth (or use immersion blender). Return to saucepan and add milk and seasonings. Heat through. Add cheese, stirring until it has melted. Garnish with French fried onions or croutons if desired.
We usually have this soup with giant soft pretzels which I’m sure Elvis would have loved!
Recipe shamelessly lifted from Are You Hungry Tonight? Elvis’ Favorite Recipes by Brenda A. Butler.