Broccoli-Cheese Soup

6-8 potatoes, peeled and cut in chunks
2 c. broccoli stalks
1 c. chopped carrot
3 medium cloves garlic
1 c. chopped onion
1 tsp. salt
4 c. water
1 c. grated cheddar cheese
3/4 c. milk
black pepper

• Place potatoes, broccoli, carrot, garlic, onion, salt, and water in a large pot. Bring to a boil; cover and simmer 15 min. Let cook minutes.
• Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle.
• Whisk in cheddar cheese, milk, and black pepper. Heat through.
• Makes about 16 cups.

from the kitchen of Janeen Christensen