The use of carrots in this makes it seem more orange and cheesier than it really is. From The New Laurel’s Kitchen.
1 onion, chopped
1 clove garlic
1-2 T oil or butter
3 C milk
1/2 to 1 C grated sharp cheddar
2 t salt
1/4 t pepper
1 T chopped parsley
Cook potatoes and carrots in water to cover in a large, heavy pan. Remove potato skins. Meanwhile, saute the onion and garlic in the oil or butter until tender. Combine with the potatoes, carrots, and cooking water. Puree in batches.
Return puree to pan and add milk, cheese, and seasonings. Heat until cheese is melted and soup is piping hot, but do not let it boil.
Makes 8 to 10 cups.