Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine |
| 1 large | Onion, chopped |
| 4 cups | Raw potatoes, cubed 1/4\" |
| 1 cup | Light cream or milk |
| 1 large | Carrot, chopped |
| 4 cups | Chicken broth |
| 2 tablespoons | Chopped fresh dill |
| 1 can | (16 oz.) whole kernel corn |
| \N \N | Optional: 1 c. grated Cheddar cheese |
Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree ½ of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup's great without it!. Posted to MM-Recipes Digest V4 #143 by LRenfroe@... on May 23, 1997