From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal (1986). One of Laurel’s fans remarked about this soup, “It gets us through the Minnesota winter.” Laurel replies, “What a winter! What a soup!” Winters here aren’t that cold, but this soup is nurturing as well as nourishing. Everyone loves it.
4 medium potatoes
2 carrots
1 onion, chopped
(1 whole clove garlic)
1-2 tablespoons oil or butter
3 cups milk
½-1 cup grated sharp cheddar
2 teaspoons salt
¼ teaspoon pepper
1 tablespoon chopped parsley
Peel the potatoes and carrots. Cook in water to cover in a large, heavy pan. Meantime, sauté the onion—and garlic, if desired—in the oil or butter and combine with potatoes, carrots, and cooking water. Puree with immersion blender. (Of course, you may also purée in batches but it messier.)
Return puree to pan and add milk, cheese, and seasonings. Heat until cheese is melted and soup is piping hot—but don’t let it boil.
Makes 8 to 10 cups.