3 tbl butter
2 cups onions
1 minced garlic clove
2 chopped potatoes
1 chopped carrot
3 cups vegetable stock
4 oz cream cheese
1 1/2 cups milk
1 cup sharp cheddar cheese (grated)
salt
pepper

Saute onions and garlic in butter
Add potatoes, carrots and saute for another 5-10 minutes
Add vegetable stock, simmer until vegetables are tender
Puree veggies with cream cheese and milk in a blender
Return soup to pot, add cheese, salt and pepper.
Reheat.

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Posted in Soups & Stews

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