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Make 4 -6 servings

1 T olive oil
1 onion, diced
1 clove garlic, minced
5 large potatoes, washed and cubed
2 15 oz. cans vegetable broth
½ c water
3 T butter
3 T all-purpose flour
1 ½ c milk
½ c shredded cheddar cheese
½ T chopped fresh rosemary
Salt and pepper to taste


  1. In a large stock pot, heat the olive oil and sauté the onion until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Add the potatoes, the vegetable broth, and the water to the pot. Bring to a boil and reduce to medium heat. Let the potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes. Set aside. Puree the remaining potatoes with an immersion blender or put potatoes in a blender or a food processor.
  2. In a small sauce pan, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk; then bring to a boil and simmer until thickened. Slowly stir the mixture into the large stock pot with the pureed potatoes. Bring to a boil and reduce the heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
  3. Stir in the cheddar cheese and fresh rosemary. Season with salt and pepper to taste. Cook for an additional 5 minutes. Serve warm.