Irish Potato Soup

• 2 tablespoons butter
• 2 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 31/2 pounds Idaho potatoes, peeled and chopped
• 8 cups chicken broth
• 2 cups shredded sharp Cheddar cheese, Sargento®
• 1 cup chopped green onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• Garnish: shredded sharp Cheddar cheese, sliced green onion

In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain. Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.

• Yields: About 8 cups