Recipe: Potato Cheddar Cheese Soup for Kim W.

Potato Cheddar Cheese Soup
Yield: 4 Servings

1 tsp vegetable oil
1 tsp garlic; minced
1 c onion; chopped
3 1/2 c potatoes; peeled and cubed
3 c chicken broth; or stock
3/4 c sharp cheddar cheese; shredded
1/2 c 2% low-fat milk
1/2 c fresh parsley; chopped

Heat oil in a non stick saucepan over medium heat. Add onions & garlic & saute' for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove 1/2 cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree. Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Cook until cheese is melted. Source: Enlightened Home Cooking by Rose Reisman, Robert Rose Inc. 1996