Potato Onion Soup

By: Jeannie Kuhn

2 T. oil
1 lg. clove minced garlic
4 lg. potatoes, peeled and sliced
2 lg. onions peeled and sliced
2 lg. stalks celery, sliced
2 c. chicken broth
½ t. salt
¼ t. pepper
1 c. milk
8 oz. sharp cheese, cubed
parsley, minced

Directions:
Heat the oil in a Dutch oven. Cook the garlic, potatoes, onions and celery for 10 minutes, stirring them occasionally. Add the broth, salt and pepper. Simmer it for 20 minutes or until the vegetables are tender. Stir in the milk and it heat through. To serve garnish it with the cheese and parsley.