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Submitted by: Coli Harrington from Gooseberry Patch
Originally shared on the web 04/28/2006

1 c. onions, chopped
1 clove garlic, minced
3 T. butter
4 c. chicken broth
4 potatoes, cubed
2 T. fresh parsley, chopped
salt and pepper to taste
2 c. shredded Cheddar cheese
Garnish: 4 slices bacon, crisply cooked and crumbled
3/4 c. croutons, crushed

Combine onions, garlic and butter in a Dutch oven; cook for 5 minutes. Blend in chicken broth, potatoes, parsley, salt and pepper; simmer, covered, for 20 minutes. Remove from heat. Spoon mixture in a food processor and puree small amounts at a time. Place soup back in Dutch oven; stir in Cheddar cheese, heating through. Combine bacon and croutons; sprinkle over soup before serving. Makes 6 servings.