4 tablespoons butter or margarine
6 cups vegetable stock
1 garlic clove, minced
1/4 teaspoon thyme powder
1/4 teaspoon sage powder
salt and pepper to taste
1 cup milk
6 ounces grated Kerrygold Irish Cheddar
Clean, peel and chop the vegetables. Saute in butter about 3 minutes.
Add stock, garlic, herbs and seasonings. Bring to boil and simmer covered for 30 minutes.
Cool slightly and blend soup in blender. Return to pot.
Add milk and cheese.
Reheat slowly and do not allow to boil.
This is our St. Patrick’s Day soup.