Potato Cheese Soup

SERVINGS | 4 – 8 servings (depends on how hungry you are)
SOURCE: Modified (original unknown)

2 large potatos, peeled and cubed
3 large carrots, peeled and cubed
1 large onion, cubed
4 ounces lowfat cheddar cheese, shredded
salt and pepper

Place potatoes, carrots, and onion in large pan. Add 2-3 cups of water (not enough to cover; just enough so that you can see it through the veggies). Bring to boil; cover and reduce heat. Simmer 45 minutes, or until vegetables are soft.

Run contents of pot through blender, then return to pot. Stir in shredded cheese until melted. Salt and pepper to taste. Serve warm.

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