This chunky potato soup has carrots added for color. A satisfying soup. Large vegetable pieces don't freeze well.

3 tbsp. (50 mL) butter
11 lg. onion, sliced
1/2 c. (125 mL) thinly sliced carrot
1/2 c. (125 mL) diced celery
1 garlic clove, minced
4 c. (1L) diced potato
2 c. (500 mL) chicken stock
1 1/2 tsp. (7mL) salt
1/4 tsp. (1 mL) pepper
1 tsp. (5 mL) parsley flakes
2 c. (500 mL) milk
1/2 c. (125 mL) grated cheddar cheese for garnish

Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, chicken stock, salt, pepper and parsley. Bring to a boil. Cover and simmer slowly until vegetables are cooked. Stir occasionally. Stir in milk. Heat without boiling. Garnish with grated cheese. Makes generous 5 cups (1.25 L).