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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
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.


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