Potato-Cheese Soup

Ingredients:

3 tablespoons butter
1 medium white onion, thinly sliced
1 large garlic clove
6 potatoes, peeled and thinly sliced
3 cups water
2 cups whole milk
2 cups grated cheddar cheese
salt to taste

Melt the butter in a soup pot and fry the onions for 3 minutes (do not let the onions brown). Add the garlic and continue to saute for an additional 1 or 2 minutes. Add the potatoes, and water. Bring to a boil; reduce heat and simmer until the potatoes are tender even mushy.

Mix vigorously with a spoon, add milk and spices. Cook over medium heat until the milk begins to simmer, then add the cheese and stir until it melts. Do not boil vigorously - it causes trouble with the cheese (clumps or sticks to bottom). Serves 4-6.

A nice heavy soup that goes down well in chilly weather. For best effect serve with sourdough bread.