Cheesy Potato Soup

This is vegetarian, but not vegan. Especially good for the cure of skinny husbands.

In a big pot, boil together 10 peeled potatoes and 1 onion. Toss at least half, with about a cup and a half of the onion/potato water, into a blender for a smoothish soup with a few chunks. Blend more or less depending on if you want less or more chunks. If you really like it chunky, then just mash it all up together and forget about the blender, you'll still need the water though, or you'll just have mashed potatoes!

After blending, or mashing, return all potato and onion bits into the pot and dash with a little Italian seasoning, salt, and pepper. Now then, here's where easy gets easier. Dump into the pot 10, 12, or all 16 oz of a tub of sour cream, at least 1 cup of water, 1&1/2 cups of shredded cheddar cheese, 1/3 c Parmesan, and stir stir stir. Add more water if you need to, the sour cream can handle it, and more salt if you like.

If you don't have a horizontal peeler, then you need one. I peeled 10 potatoes in like 5 mins flat. I used to be a slave in a German kitchen though, so I have a bit of experience with potatoes.

Ingredients
10 med pots
1 delicious onion - mine was white
2-3 cups reserved water from the boiling
10-16 oz sour cream
1 & 1/2 cups cheddar cheese
1T Italian seasoning
1/2 T garlic - more if you like it, I didn't want to scare you off.
1/3 c Parmesan cheese

If you're extra sneaky, boil a few hundred carrots with your potatoes and blend them allll up and tell your kids the cheese was really orange today. Since we have no suspicious children around, we opted for tossing chopped broccoli florets into our pot, yum yum!

Happy Fall!