Potato-cheese soup
6 servings
Ingredients
| Quantity | 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 |
Directions
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