Very Creamy Potato-Cheese Soup
Jennifer
ingredients
- 3-4 tbsp butter
- 2 chopped onion
- 1 large garlic clove, minced
- 2 large potatoes, coarsely chopped
- 1 large carrot, coarsely chopped
- 3 cups vegetable stock or water
- 4 oz cream cheese
- 1 1/2 cups milk
- 1 cup grated cheddar cheese
- salt and pepper to taste
directions
- 1
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes, carrots and saute for 5-10 minutes longer. Add the stock or water and simmer until all the vegetables are tender.
- 2
Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the pot. Season with salt and pepper. Stir in cheddar cheese and reheat gently.
Source: Kelly Gritten
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