Instructions: In a soup or stock pot, saute the chopped vegetables in melted butter for about three minutes over medium heat. Stir frequently. Add the stock, garlic, herbs and seasonings. Bring the soup to a boil, then cover and simmer for 30 minutes.

Put the soup in a blender - in batches if necessary - and add the milk and cheese and blend. Return to the stove and reheat. Serve hot.

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