Cheddar Soup with a Hint of Garlic (easily vegan)

[Guest guest]

Cheddar Soup with a Hint of Garlic

 

2 leeks, chopped

2 potatoes, peeled, diced

4 shallots, finely diced or one onion finely diced

4 tablespoons butter or margarine

8 cups vegetable stock or water

3 garlic cloves, crushed

1/4 teaspoon thyme

1 cup cream or unsweetened soy creamer

6 ounces cheddar cheese, grated or grated soy cheedar

salt to taste

freshly ground black pepper to taste

 

In a soup or stock pot, saute the chopped vegetables in melted butter for about

three minutes over medium heat. Stir frequently. Add the stock, garlic, herbs

and seasonings. Bring the soup to a boil, then cover and simmer for 30 minutes.

Put the soup in a blender, in batches if necessary, and add the cream and cheese

and blend. Return to the stove and reheat. Serve hot.