2 tbsp. butter or oil
1 onion, chopped
1 clove garlic, finely chopped
3 med. potatoes, peeled and diced
1 1/2 c. chicken stock
1/4 tsp. dried thyme
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
Salt and pepper to taste
2 tbsp. chopped fresh parsley

Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine well. Stir in chicken stock and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 minutes, until potatoes are tender.

Puree half the soup. Return to saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese. Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley.