Soups

cook 1: WARNING: Young children can easily choke on nuts, seeds, popcorn, raw vegetables, grapes, peanut butter, meat sticks, and hot dogs. Do not give these foods to infants. Cut foods into small, easily chewed finger food for toddlers and preschoolers who are still learning to bite and chew. Watch children of all ages closely whenever they are eating.

Potato and Cheese Soup (Jumbo Vegetarian Cookbook)
Makes 6 to 8 Servings

You will need:

    1 tbsp. Vegetable Oil
    1 Small Sliced Onion
    1 Minced Garlic Clove
    4 cups Peeled and Sliced Potatoes (about 4 or 5)
    3 cups Vegetable Stock or Water
    1 tsp. Salt
    1 tbsp. Chopped Fresh Parsley
    2 cups Milk
    1 cup Grated Sharp Cheddar Cheese
    ½ tsp. Pepper

1. In a large soup pot, heat the oil over medium heat. Add the onion. Sauté for 3 to 5 minutes. Add the garlic. Sauté for 1 minute.
2. Add potatoes, vegetable stock and salt. Bring to a boil. Reduce heat. Simmer for 15 minutes or until the potatoes are tender. Remove from heat.
3. Add parsley and milk. Stir and let cool.
4. Place the mixture a few cups at a time in a blender. Blend until smooth. Place each batch in a mixing bowl after it has been processed.
5. Return the processed mixture to the pot. Add grated cheese and pepper. Stir.
6. Cook over medium heat for 5 minutes or until the cheese is melted and soup is hot. Do not boil. If the mixture is too thick, thin it with additional milk.

Serving Suggestions:
Serve this delicious soup of lunch with a Caesar Salad or Tea Biscuits, but you can also make it for dinner with an omelet or bean salad.

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