Easy Cheesy Potato Soup - cooking recipe

Ingredients

3 lbs russet potatoes, peeled
4 cups chicken broth
1/4 cup butter
1/2 cup chopped green onion, can save some tops for garnish
1/4 cup flour
1 teaspoon celery seed
1/4 teaspoon spanish smoked paprika
4 cups fat-free half-and-half
1 lb American cheese or 1 lb mild cheddar cheese
salt, to taste
pepper, to taste

Preparation

Dice the peeled potatoes into about 3/4\" pieces.
Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and saute for 5 minutes.
Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
Add the hot cooked potatoes and both into the creamy mixture; stir well.
With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
Use a stick blender or blender or food processor to blend the soup in the pot.
Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
Stir in the cheese, salt and pepper.
Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
Serve.
Garnish with some green onion tops, if desired.