Potato-Cheese Soup

 

4
medium potatoes
2
carrots
1
onion, minced
1
tablespoon oil or butter
3
cups milk
1
cup grated cheese
2
teaspoons salt
1/4
teaspoon pepper
1
tablespoon chopped parsley

 

 

Cook the potatoes and carrots in water to cover in a large, heavy pan.  Remove potato skins.  Meanwhile sauté the onion in the oil and combine with potatoes, carrots and cooking water. 

 

Return to pan, add other ingredients.  Heat until piping hot but don't boil. 

 

Makes 8 to 10 cups.