Today's soup turned out to be one step down from a stew- a carrot and potato soup made with home grown veggies. That is, since I don't have a garden, some of the carrots and potatoes mom was nice enough to bring down when she came to visit last weekend. The potatoes for certain and the carrots, perhaps, were from their garden last fall. I shredded them and added them in to my stew pot with a bit of thyme and other seasonings.
Then when they were nice and tender I added in some milk and a pile of slivered swiss cheese.
Wonderful and filling on a cool spring night. The soup was a modified version of the Cream of Carrot-Cheddar Soup in the More with Less cookbook.