Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Soup
MAKES: 8-10 cups
TOTAL TIME: 40 minutes
INGREDIENTS:
4 medium potatoes, peeled and cut into chunks
2 carrots, rinsed and cut into chunks
1 onion, peeled and chopped
1 whole clove garlic, peeled and minced (optional)
1-2 tablespoons vegetable oil or butter
3 cups milk
1 cup cheddar cheese, grated
1-2 teaspoons salt (to taste)
1/4 teaspoon pepper
1 tablespoon chopped parsley (optional)
DIRECTIONS:
- Wash hands. Cover potatoes and carrots in water enough to just cover in a
large, heavy pan, and cook until tender. Drain and save cooking liquid. - Meanwhile, sauté the onion, and garlic—if desired—in the oil or butter, until
soft. Combine with cooked potatoes and carrots, and a small amount of the
vegetable cooking liquid (about 1/2 cup). - Mash or purée in batches. Return purée to pan, and add milk, and grated
cheese, along with seasonings. - If soup is too thick, add a small amount of saved cooking liquid until desired
consistency is achieved. - Heat until cheese is melted, and soup is piping hot, but don’t let it boil (to
prevent curdling). Garnish with parsley, if using, and serve hot.
