4 medium potatoes
2 carrots
1 onion, chopped
(1 whole clove garlic – optional)
1-2 tablespoons oil or butter
3 cups milk
½-1 cup grated sharp cheddar
2 teaspoons salt
¼ teaspoon pepper
1 tablespoon chopped parsley
Cook the potatoes and carrots in water to cover in a large, heavy pan. Remove potato skins. Meantime, sauté the onion-and garlic, if desired- 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 8-10 cups
From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
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