Tasty Tuesday: Cheesy Potato Soup

One of my new cousins has begun a blogging meme, and while my first thought was "... my blog is more about books and writing than housewifey stuff," as it turns out, I do post recipes here. I'm in, then.

American Catholics aren't required to go fish-only or meatless on Fridays anymore (except during Lent), but I've tried to do so more regularly when we're home for dinner. It beats trying to dream up some other form of sacrifice. This recipe, however, doesn't taste like sacrifice--I couldn't believe how well it turned out. It was also incredibly easy to make.

Cheesy Potato Soup
(very loosely adapted from here)

3 cups peeled, diced potatoes (I didn't measure this--just diced up five medium-size bakers)
2 cups water
1 1/2 tsp salt
2 tbsp minced onion
2 tbsp butter
2 tsp parsley
2 cups milk
About 1 cup cheddar cheese, cubed (I probably went a little over that ... I like cheese)

1. Put potatoes, water and salt into pot and boil until the potatoes begin to fall apart when pierced by a fork.
2. Saute minced onion in butter until clear.
3. Add milk, parsley, onion and butter to potatoes and cook until pot begins to steam again.
4. Reduce heat to low and add cheese. Simmer until cheese is melted and well blended.
5. Add pepper and more salt to taste, if desired.

Easy, easy, easy. I served it with asparagus and red pepper broiled with olive oil and salt, and huckleberry muffins.

Note: The soup serves 3-4, depending on how hungry you are and what you serve with it, so you might want to double it if you're cooking for many.