I originally posted this on my Tea and Thee blog, but I'm transferring the food recipes from there to here.  This is a delicious soup, one of our favorites, great for a cold day.  Enjoy!

Potato-Cheese Soup

     Cube 5 or 6 potatoes (skins on or off as you prefer), cover with water just so it barely covers them, add 1/2 tsp. salt, 2 or 3 cloves of minced garlic, and an 8-oz. can of tomato sauce.  Cover and simmer until potatoes are tender.

     Remove from heat and puree in batches in blender with enough milk to process.  (You can also just hand-mash them in the pan with a more lumpy result.  I actually use a Braun handheld blender right in the pan.)  Return to a low heat, add more milk to desired thickness, and reheat.  Add 2 cups grated cheddar cheese, stirring constantly until melted, and add more salt to taste if necessary.  Serve with crackers or whole-grain bread and a green salad.

     Note:  I have adapted this to a main-dish soup by adding browned hamburger or sausage and green chilies.