Adapted from Reva's Potato Cheese Soup.
1 tablespoon olive oil
3 cloves finely chopped garlic (3 large cloves)
1 cup chopped onion (1 small)
1 cup chopped celery (3-4 stalks)
1/4 cup chopped parsnip (1 small)
1 cup chopped carrots (2-3 small medium)
4 cups peeled and chopped Potatoes (2 medium large)
4 cups fat free reduced sodium chicken broth (1 quart or 2 small cans)
2 cups water
2 teaspoons dried parsley
1/2 teaspoon salt
ground black pepper
1 1/2 cups sharp cheddar cheese (Tillamook, if available)
Warm olive oil in a large soup pan and add the garlic, onions and celery. Cook until translucent. Add the parsnips and carrots and cook for another few minutes. Then add the potatoes, broth, water, and seasonings. Simmer until vegetables are tender, about 20 minutes. Cool slightly and then puree using a stick blender or in batches in the blender. Return to a boil and adjust seasonings as needed. Stir in cheese until just melted.
Note - when adding broth and water, you may only need 1 cup of water. Adjust as needed to cover most of the vegetables.