Cheese Potato Soup

This makes a ton of potato soup! Plan to make this and freeze some for the fall or share with a friend! Alternatively, you could cut the recipe in half.

5 pounds of potatoes, peeled and quartered

3 carrots, peeled and sliced

2 small onions, diced

3 cups low sodium chicken or vegetable broth

2 tsp salt

1 tsp ground black pepper

3 cloves of garlic

5 cups skim milk

6 T Smart Balance butter

2 T fresh chopped parsley (or 1 T dried)

2 cups shredded cheddar cheese

Green onions, chopped

Sour cream, optional

In a stock pot on high heat, place potatoes, carrots, and onions with broth. Bring to a boil and then reduce heat, cover, and simmer until vegetables have softened (about 10-15 minutes). If you have an immersion blender, this works very well to blend the ingredients while still in the pot. You may also mash or even transfer to a food processor if you wish. Once the vegetables are to the consistency that you desire, add salt, garlic, pepper, milk, and butter. Once heated through, remove from heat and stir in the cheese until it is melted. Ladle into bowls and top with green onions. May add a dollop of sour cream. Enjoy!