4 c. sliced potatoes
2 tsp. salt
1 sm. onion, sliced
5 sprigs parsley
1 c. grated cheese
1/4 tsp. pepper
2 c. water or vegetable stock
1 tbsp. oil
3 c. fresh milk
Pinch of garlic powder
2 tbsp. butter

Cook potatoes in water with salt until tender. Reserve cooking water. Saute onion in oil until soft. Then place some of the potatoes, the potato water, onion and parsley in blender and puree with blender no more than half full, until all the potatoes are smooth.

Return potato mixture to the pot and add the milk. Stirring constantly, add cheese, butter and seasonings. Heat until cheese is melted and soup is hot, but do not boil. Makes about 9 cups.