Potato Soup

My mom made this recipe when I was a kid and I always loved it. I've added and changed a few things, but it still remains a simple, but delicious soup!

Potato Soup

1/4 cup butter
1/2 cup onion, minced
2 garlic cloves, minced
1 cup carrots (about 3) chopped
1/2 cup celery (about 3 stocks) chopped
salt and pepper to taste
4 cups potatoes, peeled and chopped
3 cups chicken stock
2 cups 10% cream (also know as half and half - you can use milk to reduce the fat, but it won't be as creamy)
2 tsp parley flakes
1/2 cup peas 
Grated cheese (mozzarella or cheddar are just fine)

In a large pot, melt butter over medium heat. Add garlic and onions and saute until the onions are translucent. Add the carrots and celery and let them cook for about 5 minutes or so. Season with salt and pepper to your liking.

Add the potatoes and chicken stock and bring to a boil. The potatoes should just be covered with the chicken broth, so add more if needed. Let boil for 10 minutes or so.

Add the cream and parsley flakes and let boil for another 10 minutes, or until the potatoes are soft enough to your liking (you should be able to get a fork in them easily but should be so soft that they break apart every time you try and poke one).

Add the peas and cook for another 5 minutes.

Serve with lots of grated cheese on top! Mmm Mmm!