4cupsred potatoesscrubbed, skins left on, cut into 1/2-inch chunks
1cupcoarsely chopped mushrooms
2medium carrotsscrubbed and ends removed, sliced 1/4-inch thick
3cupschicken brothdivided
1cup1% milk
1/2teaspoonfreshly ground black pepper
1/2teaspoonKosher salt
2pinchesfresh thyme leaves
1-1/4cupsshredded garlic flavored cheese
Instructions
Melt one tablespoon of the butter in a large skillet over medium heat. Add carrot slices and saute until their color begins to change, about 5 minutes. Add mushrooms and saute two minutes. Add remaining tablespoon of butter and the onion; saute 3-4 minutes. Add garlic; saute 2 minutes. Add potatoes and two cups of the broth; bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.
Transfer 1 cup of the mixture to a blender or food processor; puree until smooth. Transfer contents of skillet to a saucepan. Return pureed mixture to saucepan as well. Stir in remaining broth and milk; season with Kosher salt and black pepper. Add fresh thyme.
Bring to a low boil for a few minutes. Reduce to a low and simmer for 15 minutes to allow soup to thicken. Stir in garlic cheese and simmer until cheese is completely melted.