2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.
If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.