Saint Patrick Irish Cheddar Soup

From IckyWiki

From Twelve Months of Monastery Soups, by Brother Victor-Antoine d'Avila-Latourrette

Ingredients

• 2 leeks (white part only)
• 2 potatoes
• 4 carrots
• 4 tbsp butter or margarine
• 6 cups vegetable or meat stock
• 1 garlic clove, minced
• 1/4 tsp thyme powder (epe note: or leaves)
• 1/4 tsp sage powder (epe note: or rubbed)
• salt and pepper to taste
• 1 cup milk
• 5 oz grated Kerrygold Irish Cheddar cheese (or any mild cheddar)

epe note: I like to throw in a chopped parsnip as well

Instructions

1. Clean, peel, and chop the vegetables. Melt the butter in a soup pot and saute the vegetables lightly for about 3 minutes. Stir frequently.
2. Add the stock, garlic, herbs, and seasonings. Bring the soup to a boil, then cover the pot and let it simmer for 30 minutes.
3. Blend the soup in a blender and return it to the pot (epe note: boat motor!). Add the milk and cheese. Reheat the soup, but do not allow it to boil again. Serve hot.