This recipe was given to me when my sons were small by a friend, Jan Antwine. It has always been a favorite and I have passed it on to many other kitchens. A wonderful way to “hide” carrots in your family meals. After sampling this wonderful soup, several visitors at Holly Hill have asked for this recipe, I hope you will enjoy it too.
6 – 7 Potatoes, diced
Puree carrots, celery, and onion in blender (in batches) using 5 cups water. Pour into stockpot along with potatoes.
Salt and Pepper to taste. Simmer 1 hour then,
Heat gently to melt cheese.