Zubereitung

1. 1

   In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent 2-3 mins.

2. 2

   Add garlic and cook for another 1 minute.

3. 3

   Add Chicken stock, water and salt to pot.

4. 4

   Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.

5. 5

   Turn burner off and allow to cool until able to remove about of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot.

6. 6

   Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking.

7. 7

   Add sharp cheddar one handful at a time, stirring each time.

8. 8

   Add parmesean.

9. 9

   Add salt and pepper to taste (will vary greatly depending on types of cheese you use so add a little, taste, repeat).

10. 10

    Serve in bread bowl, soup bowl or mug.

11. 11

    Garnish with bacon crumbles, chives, sour cream and shredded cheese.