Randy's Vegetarian Cookbook

Potato-Cheese Soup

1  onion, chopped
1  clove garlic (optional)
1 to 2 Tblsp butter, margarine or oil
4  medium potatoes
2  carrots
3 cups water
3 cups milk
1/2 to 1 cup grated cheddar cheese
2 tsp salt
1/4 tsp pepper
1 Tblsp chopped parsley
Makes 8 to 10 cups

Saute the onion, and garlic if desired, in the oil or butter in a large, heavy pan until onion is golden. Crush the garlic. Peel and chop the potatoes and carrots, and add them and the water to the pan. Simmer, covered, until vegetables are tender. Roughly mash the vegetables, keeping some larger pieces.

Stir in milk, cheese, and seasonings. Heat until cheese is melted and soup is piping hot, but don't let it boil.

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