• 1½ pounds (4 to 5 med.) Yukon Gold potatoes, peeled & cut into 1-inch pieces (can also use  1 ½ pounds of Simply Potatoes diced potatoes)

• 3 tablespoons olive oil

• ¾ teaspoon salt*

• ¼ teaspoon ground black pepper*

• 3-4 garlic cloves

• 1 medium onion, chopped (can also use Trader Joe’s Mirepoix for onion/celery/carrots)

• 2 ribs celery, chopped        

• 2 carrots, chopped

• 5 cups chicken broth or vegetable broth

• 1½ cups (6 ounces) or more shredded sharp cheddar

• Optional: add corn from 2 cobs or 1 to 1/12 cups frozen corn AND/OR roasted broccoli

Toss potatoes and salt, pepper, and  garlic with half of oil and roast in 425 degree oven for 20-25 minutes until browned. Add onions, celery and carrots halfway through OR saute  in remaining oil. Add broth to sauteed vegetables and heat. When potatoes are done, reserve 1 cup potatoes and add the rest to the vegetables/broth. Blend with immersion blender until smooth. 

Add cheddar and stir (can also add a little milk or cream here).  Add reserved potatoes (and corn and broccoli, if using), taste for salt and serve. 

*can substitute a teaspoon of Cajun seasoning if you prefer