Ingredients:
4 tbsp. butter
2 small yellow onions, peeled and chopped
1 large clove garlic, peeled and minced
2 russet potatoes, peeled and coarsely chopped
1 small carrot, peeled,trimmed and coarsely chopped
3 cups vegetable stock
2 oz cream cheese
1 1/2 cups milk
4 oz sharp Grafton Village Cheddar cheese
Salt and freshly ground black pepper

1. Melt butter in a medium pot over medium heat.
Add onions and garlic and cook, stirring often, until onions are soft, 8-10 minutes. Add potatoes and carrots and cook, stirring often, until potatoes are opaque, 6-8 minutes. Add stock and simmer until vegetables are soft, about 30 minutes.
2. Working in batches, puree vegetables and stock together with the cream cheese and milk in a blender until smooth. Return soup to pot and heat over medium-low heat. Whisk in cheddar, stirring until soup is smooth and hot. Season to taste with salt and pepper. Serve with additional grated cheddar on the side if you like.