Potato-cheese soup

Yield: 6 servings

Measure Ingredient
1 Onion; chopped
2 tablespoons Butter
2 cups Peeled and diced potatoes
3 cups Chicken stock or water
1 cup Heavy cream
1½ cup Grated sharp Cheddar cheese
¼ cup Minced fresh dill

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender.

Transfer to a blender or food processor and puree until smooth.

Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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