This cheese potato soup is absolutely yummy!

Even better, it's yummy and good for you!

Notice there is no cream in the recipe.

The soup get its creamy consistency by blending the cooked vegetables and adding them back into the soup.

Prep time: 15 minutes Cook time: 35 minutes

Ingredients:
5 tablespoons butter or margarine
2 large potatoes, peeled and sliced
2 large onions, sliced
2 cloves of garlic, chopped
salt and freshly ground pepper
4 1/4 cups beef or chicken stock
1 cup grated cheddar cheese

Directions:
Heat the butter or margarine in a large, heavy pan and add the sliced vegetables with a little salt and pepper. Stir well, cover and simmer for about 10 minutes, or until the vegetables are softened and slightly golden in color. Add the stock and simmer for 15 - 20 minutes, or until the soup has thickened and the vegetables are very tender.

Strain the soup reserving the liquid. Put the vegetables into a blender and blend until smooth or just slightly chunky, then return to the liquid. Mix well. Or use a hand blender to blend the vegetables right in the cooking pot. Add the grated cheese and stir. Reheat, stirring constantly, until the soup is thick and creamy. Taste for seasoning and add salt and pepper if needed.

Serves 4 - 6.

• For more vegetables, add 2 grated carrots to the pot when you add the potatoes.

• Thinly slice French or Italian bread pieces and toast. Top the toast with more cheese and broil until it is bubbly. Put a piece of cheesy toast on the individual bowls of soup when you serve them.