4 tablespoons butter
2 cups chopped yellow onions
2 cups chopped carrots
1/4 cup parsley sprigs
5 cups chicken broth
4 medium potatoes, cubed
2 cups of good grated cheddar cheese
In a soup pot add the butter, onions and carrots and cook over low heat, till vegetables are tender. Add in the chicken broth, parsley, and potatoes, and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Strain the soup and then put the potatoes, carrots and onions into a blender and puree. You may have to add some of the stock to this. Put the puree back into the pot and add back the liquid. Bring the soup back up to a good simmer and add the cheese slowly till it is all incorporated.
