Potato Cheese Soup

The Best Winter Recipe Ever

This comes from Laurel's Kitchen, but, no kidding, it says, "Your Potato-Cheese Soup gets us through the Minnesota winter."

No better praise than that. And I would concur, living through one of the coldest snowiest winters on record here in the Twin Cities. It's one of the fastest recipes too.

As an aside, Laurel's Kitchen has the best soups on the planet, I think. They are always fast, flavorful and easy.

Potato Cheese Soup
4 medium potatoes
2 carrots
1 onion chopped
1 clove garlic
1-2 T oil or butter
3 C milk
1 C grated sharp cheddar cheese
2 t salt
1/4 t pepper
1 T chopped parsley

Cook the potatoes and carrots in water to cover in a large, heavy pan. Remove potato skins. Meantime, saute the onion and garlic in the oil or butter and combine with potatoes, carrots and cooking water. Puree in batches.

Return puree to pan and add milk, cheese and seasonings. Heat until cheese is melted and soup is piping hot, but don't let it boil.

Makes 8 to 10 cups.

Enjoy!
Jeanne