Cheesy Vegetarian Potato Soup Recipe
INGREDIENTS:
2 tbsp olive oil
2 cloves garlic, minced
1/2 onion, diced
2 potatoes, peeled and chopped
1/4 cup of chopped baby carrots
1/4 cup of chopped celery hearts
2 1/2 cups vegetable broth
1 bay leaf
salt and pepper to taste
1 tbsp chopped fresh parsley
3 green onions, sliced
1/2 cup cheese, grated
PREPARATION:
In a large soup pot, sautee the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. Add the chopped potatoes and sautee for a few more minutes. 

Add broth, bay leaf and salt and pepper. Bring to a boil then reduce to a simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until potatoes are very soft.

Remove the bay leaf, and transfer the soup to a blender or food processor. Process until smooth. 

Return the soup to the pot and add cheese. Stir over low heat until the cheese has melted.