Potato Cheese Soup
1 Onion, chopped
6-8 Large Potatoes, peeled, rough chopped
Chicken or vegetable broth to cover
2 cups grated Sharp or Med. Cheddar Cheese
Warm large stock pot or dutch oven and add vegetable oil (butter can be added for flavor) to cover bottom. Add onions and saute until soft. Add potatoes and broth to cover (water can be added to soften the flavor). Bring to boil, then reduce heat and cook until potatoes are soft. Mash with a manual potatoe masher or with a stick blender (be careful not to over blend, it’s best with some bites of potato left whole). Add salt and pepper to taste. Turn off heat and stir in cheese just before serving. Sprinkle with fresh parsley if desire and more cheddar cheese as a garnish.