Fall Chills calls for Soup

September definitely flew by. Since it was rather brisk 'fall-like' in September I decided on trying two new things in increasing my cooking knowledge and skills. First, I would use the recipes from the Stop's Good Food for All  recipe book as inspiration to make some good easy comfort food and and secondly, to learn how to make soup. Yes, I've never made soup before. Not sure why I've never ventured into this territory, but since I was feeling rather cold most of September I figured that it would be a good time to try. For my first soup, I decided to make some hearty potato and carrot soup. Prepping for this soup was actually really easy! It also helps that I have an immersion blender (my birthday present to myself last year) to blend the soup to a smooth and tasty consistency. Here's what I put into my soup:
1 onion (chopped & diced)
2 pieces of garlic chopped
3 cups of chicken stock
3 large potatoes - diced (for this one I used a couple of small potatoes from the garden)
2 carrots (peeled & diced)
1 cup of milk
Shaved asiago cheese

1. Chop onion into pieces and cook for about 10 minutes or until you're finished peeling and dicing other ingredients (I also threw in 2 pieces of chopped garlic for taste).  
2. Once onions are mushy, pour in chicken stock.
3. Turn heat up.
4. Add in chopped potatoes and carrots. 

5. Let soup boil for about 20-25 minutes; until potatoes are soft.
6. Take off heat. Place the immersion blender in and blend until your desired consistency. 

7. Pour in 1 cup of milk and stir until well mixed.

8. Pepper & salt to taste.

9. Add a dash of asiago cheese before serving.