Creamy Potato, Onion and Cheese Soup

By: Julia Mangan

3 T. butter

1 small onion, chopped finely

6 scallions, green part included, chopped finely

4 potatoes, cut into chunks

3 cups chicken stock

salt and pepper

2/3 c. milk

2/3 c. whipping cream

3 T. chopped fresh parsley

3/4 c. coarsely grated cheddar

fried garlic croutons (optional)

Heat the butter in a large pan over medium heat. Add the onion, scallions and potatoes. Cover and cook for 5-7 minutes until the onions are tender.

Add the stock. Bring to a boil, then cover and simmer over medium-low heat for 15-20 minutes or until the potatoes are tender. Remove from heat.

Mash the potatoes. Season with salt and pepper. Stir in the milk, cream and 2 T. of the parsley. Reheat gently. Ladle into bowls. Sprinkle with the cheese and remaining parsley. Serve with croutons, if using.

I sometimes serve with sour cream as well as crumbled bacon.