3 tbsp. butter
1 med. sized onion, chopped
1 c. thinly sliced carrots
1/2 c. thinly sliced celery
2 c. peeled, diced potatoes
1 lb. can tomatoes
2 beef bouillon cubes
1 1/2 tsp. Worcestershire
2 c. milk
Salt and pepper
2 c. sharp Cheddar cheese, shredded
Chopped parsley

In a 3 quart pan, melt butter over medium heat. Add onion and cook until limp. Stir in carrot, celery, potatoes, tomatoes (break up with a spoon) and their liquid, bouillon cubes, and Worcestershire. Cover and simmer for 35 minutes, stirring occasionally, or until vegetables are tender when pierced. Gradually stir in milk and heat until piping hot; season to taste with salt and pepper, then stir in 1 1/4 cups of the cheese until it melts. Ladle into mugs or small bowls. Sprinkle with parsley and pass the remaining cheese at the table. Makes 2 quarts.

To turn this soup into a whole meal, I add 1 pound of cod (in pieces), 1 cup frozen peas, and 1 cup of frozen corn when I add the milk. You could add 2 cups of cooked turkey or chicken instead of cod.