Golden Cheddar Cheese Soup

It's been awhile since I posted a recipe here.  But this was so good.  And really easy.  Plus, I got to use my new immersion blender to make this!  Highly recommend one of those!  We made smoothies with it too and it works like a dream (plus, it's purple!!!)

Golden Cheddar Cheese Soup

From Moosewood Restaurant Cooks at Home (a FABULOUS cookbook!!)

blogger turned my picture again . . .

1 chopped onion
2 TBLS vegetable oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium summer squash, thinly sliced (I used zucchini from my garden that I had frozen)
1/2 tsp ground black pepper (or to taste)
pinch of turmeric
2 cups vegetable stock or water (I actually used chicken broth)
1 cup milk
1 cup grated sharp cheddar cheese
salt to taste

minced fresh scallions, chives, or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften.  Stir in the potatoes, carrots, squash, black pepper, and turmeric.  Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft.

Stir in the milk and cheese.  Puree the soup in a blender or food processor (or in my case, use your awesome new immersion blender).  Gently reheat.

Add salt to taste (more than you might think), and serve topped with minced scallions, chives, or parsley.

Serve with muffins or corn scones (or in my case brioche - I'm a little obsessed)

Enjoy!