1½ cups of Smart Balance or 0 g trans fat vegetable oil spread (¾ pound)
3¾ cups of Spanish onions, peeled and diced
3½ cups of carrots, peeled and diced
25 cups of celery, trimmed and diced
1 Tbsp of salt
25 cups of russet potatoes, cubed
15 cup of water
26 cups of cheddar cheese, grated or sliced
30 cups of milk, low-fat
1 Tbsp of black pepper
Steps
Melt the butter in a large pot over medium heat
Add the onions, carrots, and celery. Sprinkle the ingredients with the kosher salt. Cover the pot and sauté the vegetables for 15 minutes, stirring occasionally.
Raise the heat to high and add the potatoes and water. Bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, approximately 30 minutes.
With a hand-held immersion blender, puree the mixture until smooth.
Raise the heat to medium and add the milk. When the soup is hot, whisk in the cheese, approximately one pound at a time. Add more cheese when the previous amount has melted.
When all of the cheese has melted, season the soup with kosher salt and black pepper.
