Saint Patrick Irish Cheddar Soup

On March 14, 2010, in Cooking & Baking, by Editor

Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.