From my wife’s recipe book – http://www.villavoss.com

St. Patrick Irish Cheddar Soup

• 4 potatoes
• 4 carrots
• 4 Tbs. margarine
• 3 cans beef stock
• 1 –2 garlic cloves, minced
• ¼ tsp. thyme
• salt and pepper to taste
• 1 cup milk
• 5 oz. shredded cheddar

Clean, peel, and dice vegetables.  Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently.  Add stock, garlic, and seasonings.  Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil.  Serve hot.

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