Cheddar and potato soup

Monday, February 16th, 2009

Simple and delicious....

  • 2 cups vegetarian broth OR 2 cups water and 2 vegetarian bouillon cubes.
  • 2 cups (approximately) cubed potatoes
  • 2 to 6 ounces cheddar cheese, grated
  • 2 to 3 cups milk (low-fat or skim is fine)

Boil the potatoes in the broth until soft.

Mash to desired consistency. (I like it roughly mashed for a little texture, but it would be good smooth, too.)

Taking care to keep warm, but not boiling, add milk to desired thickness grated cheese to taste.

Serve with biscuits or hearty crackers.