Moosewood Creamy Potato Soup

My all-time favorite potato soup from the world famous Moosewood Restaurant in Ithaca, NY. All of their recipes are vegetarian.

Serves 4 to 6

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
2 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock
1 ½ cups milk
4 ounces of cream cheese or Neufchatel
2 cup grated sharp cheddar cheese


In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor (or use a hand blender in the pot). Return the soup to the soup pot. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.