Yield: 6 servings
|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