Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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