What was your recipe?

Eeeewy. Step 1 - can be done any time Dice & saute onions, garlic carrots and celery in a little olive oil. (To quote Grosse Pointe Blank - carrots and celery are the base of a soup) - veggies should start to release their moisture. Add diced potatoes. I would use firmer potatoes like yellow, yukons or small whites...not idaho bakers) Saute briefly Add salt and fresh ground black pepper and a dash of cayenne to the veggies. Stir to release aroma Add chicken broth, (or veggie or water) just to cover veggies. (you may need to adjust seasoning if you use plain water - maybe add some italian seasoning) Optional - add fresh or frozen brocolli, cauliflower, peas - whatever...depending on how potato pure you want to be. Simmer until veggies are tender. I prefer my potato soup pureed so this is a good time to do it. An immersion blender works wonders. If you like your soup a little chunky, remove a few scoops of veggies, puree the rest and then add the diced veggies back in. Step 2. Right before serving. Reheat soup if it has been fridged. Add milk. It doesnt take much to get a creamy texture. ~ 1 cup of skim milk in a fairly large pot will do. heat gently. DO NOT BOIL. When soup is hot add shredded cheddar cheese. ARound 8 oz for a large pot again...never boil or nuke once the cheese has been added. If you have leftovers reheat them gently stirring frequently. If you boil cheese based soup the cheese separates and you get nasty grainy soup. MTA - if you want a more classic potato soup use leeks in place of the onion.