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Smooth and creamy, this soup is finished with melted cheddar cheese and a sprinkling of fresh parsley for color. Serve with bread and a salad for a tasty meal.

Cream Potato Soup

5 cups chopped peeled potatoes
1 medium chopped peeled onion
2 teaspoons salt
3 cups half-and-half
3 tablespoons butter
1 cup shredded cheddar cheese
3 tablespoons chopped fresh flat-leaf parsley

1. Combine potatoes, onion and salt in a large pan and cover by half an inch of cold water. Cover and bring to a boil; reduce heat and simmer for 12 minutes, or until potatoes and onions are tender.
2. Remove from heat and carefully purée with a blender or stick blender until smooth.
3. Return to heat and add half-and-half and butter. Heat over medium heat until hot but not boiling.
4. Stir in cheese until melted. Garnish with parsley and serve warm.

Makes 6 servings.

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