Potato Cheese Soup

Saute onion and carrot in olive oil over medium heat until onions are translucent. Add parsley.

Note: We sauteed the veggies in our Le Creuset pot and then just continued to add the other ingredients and do the following steps in the same pan. Alternatively, you could saute the veggies in a frying pan and then continue the following steps in a soup pan.

Add potatoes, broth, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until potatoes are soft.

Using an emulsion blender (or transfer to a regular blender or food processor), blend soup until mostly smooth, leaving a few chunks as to your own preference.

Stir in milk, cheese, and mustard. Continue to cook over medium heat until soup reaches desired thickness (you can always add a roux if you would like it a bit thicker).

Serve immediately, and enjoy!