Instructions: Melt butter in saucepan. Peel and chop onion, saute in butter until soft. Peel and dice potatoes, stir into pan with onion.

Then add chile, chicken stock, salt, celery salt and pepper, cook for 20 minutes, or until potatoes are tender. Let cool. Puree in a blender. Return to pan, add milk and cream, heat through.

When ready to serve, pour into individual flame-proof bowls and top with tbsp. of cheddar cheese, dust with parmesan cheese and sprinkle with paprika. Put bowls under broiler until cheese is bubbly and brown.

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