Potato and Cheddar Cheese Soup

This recipe is from the North York General Hospital (Toronto) ICU nurses' cookbook. It's a great stick-to-your-ribs winter soup.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  oil or 2  tablespoons butter
• 1  onion, chopped
• 1  garlic clove, minced
• 3  medium potatoes, peeled and diced
• 1⁄4 teaspoon thyme
• 1 1⁄2 cups milk
• 1 1⁄2 cups chicken broth
• 1 1⁄2  old cheddar cheese, grated
•  salt and pepper, to taste
•  parsley (optional)
•  crumbled bacon (optional)

Directions

1. Melt the butter or oil in a large pan. Add the onion and garlic. Cook until tender but not brown.
2. Add the potatoes and thyme. Stir to coat well.
3. Add the chicken broth. Cook gently for 20 min or until the potatoes are tender. Puree half the soup and return it to the pan.
4. Stir in the milk and heat until it just comes to a boil.
5. Add the cheese and stir until it melts.
6. Add salt and pepper to taste.
7. Serve garnished with chopped parsley and/or crumbled bacon.