Soups: Potato Cheese 08 by Recipe Cottage

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	Potato Cheese 08

		Creamy Potato Cheese Soup 6 large baking potatoes 2 tablespoons/cubes broth 1 med yellow onion 2 cloves garlic 1 Tbsp oil 1 pint whipping or heavy cream 2 cups shredded cheese water salt/pepper to taste Peel and slice the potatoes. Put the slices in a large pan and cover with water. Add the bullion/broth and bring to a boil. Reduce to a simmer and let cook until the potatoes are tender. Always make sure that the level of the water is above the potatoes (otherwise you'll have potato porridge!) While the potatoes are cooking, chop the onion and garlic and saute in a very little oil until the onion is transparent. Add this mixture to the cooked potatoes. Using a potato masher, mash the cooked potatoes, onions, and broth. (I like the soup to have chunks of potatoes in it, but you can make it perfectly smooth by using a mixer or a blender.) Add the cream and the cheese and stir until the cheese is just melted. Salt and pepper to taste and serve w/ a sprinkle of parsley. I like to serve this in bread bowls for a treat with a large tossed salad or spinach salad.