Potato Cheese Soup

4 large baking potatoes, peeled and cubed
enough chicken or vegetable stock to cover them
1 small onion, diced
1 rib of celery, diced
1 carrot, diced
1 or 2 cloves of garlic (depending on how much you like garlic), chopped fine
2 T olive oil
2 cups shredded sharp cheddar cheese
1 pint half and half.

Put the potatoes on to boil in the chicken or veggie stock, then lower to a simmer and cook covered. In the meanwhile, in a skillet over medium heat, put the oil, onion, celery, carrot, and garlic. Sweat the ingredients until onion is translucent and carrot is soft. Put the whole thing in with the potatoes.

When the potatoes are cooked thru, remove from heat and mash. I use a potato masher - I like some lumps in my soup. If you want completely smooth, pureed soup, use a food processor or a blender, working in batches. Once the soup is mashed or blended, add the cheese and the cream. Return to heat, stirring, until warm all the way thru and cheese is completely melted.

Serve with crusty bread and a spinach salad on the side.