Yummy, cheesy potato soup that's heavier on the veggies and lighter on the cheese than most potato cheese soups, but you wouldn't guess it.  The buttermilk accentuates the cheddar, and using sharp cheese make less cheese go further.  In the winter, I sometimes substitute winter squash like butternut for the yellow summer squash, and it's good, too.

Golden Cheddar Cheese Soup 

from Moosewood Cooks At Home

Minutes to Cook: 35

Number of Servings: 6

Ingredients

1 cup chopped onions
2 TBSP Vegetable oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 tsp ground black pepper (or to taste)
2 cups of vegetable stock or chicken broth (water's o.k. too)
1 cup buttermilk or milk
1 cup grated sharp cheddar cheese
salt to taste

minced fresh scallions, chives, or parsley to garnish (optional)

Directions

Serves 4-6

Saute the onions in the oil for about 5 minutes or until they begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. puree the soup in a blender or food processor or with a stick blender. Gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.