Potato-cheese Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 5 cups diced potatoes (about 7 small to medium)
• 4 cups water, barely enough to cover potatoes (this water is part of the soup, do not pour off)
• 2 teaspoons salt (i used 1tsp salt and 1 tsp salt-free seasoning)
• 1 onion, chopped (vidalia preferred or another sweet onion)
• 3 green onions, including tops chopped
• 1 cup coarsely chopped fresh parsley
• 1 1/2 teaspoons olive oil
• 1 (12 ounce) can evaporated milk
• 1 cup grated cheddar cheese
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder

Recipe

• 1 barely cover potatoes with water add the salts and cook till tender. this water is part of soup do not pour off.
• 2 while potatoes are boiling sauté onions and parsley in oil just till onion wilted.
• 3 add the evaporated milk once potatoes are tender.
• 4 ladle some of the potatoes with liquid in food processor or blender and puree. add back to pot. on the next 2 rounds of puree potatoes and liquid add 1/2 of the onions and parsley mix.use slotted spoon to find the rest of the potatoes to put in food processor. (by now the soup should be pretty thick).
• 5 soup should still be hot enough add the cheese and stir. if not,heat only on low do not boil so cheese can melt.
• 6 season with the black pepper and garlic powder.
• 7 guessed on the amount of water to cover potatoes make take more or less!
• 8 enjoy!