Dilly Potato Cheese Soup
Dilly Potato Cheese Soup recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
yellow onion
finely chopped |
|
| 2 | cups |
carrots
peeled, chopped |
|
| 6 |
parsley sprigs
|
*
|
|
| 5 | cups |
chicken broth
|
|
| 2 | large |
potatoes
peeled, cubed |
|
| 1 | cup |
dill weed
chopped, fresh |
*
|
| 2 | cups |
cheddar cheese
grated |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 473 | ml |
yellow onion
finely chopped |
|
| 473 | ml |
carrots
peeled, chopped |
|
| 6 | each |
parsley sprigs
|
*
|
| 1.2 | l |
chicken broth
|
|
| 2 | large |
potatoes
peeled, cubed |
|
| 237 | ml |
dill weed
chopped, fresh |
*
|
| 473 | ml |
cheddar cheese
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.
Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill, remove soup from heat, and let it stand covered for 5 minutes.
Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.
Return puréed soup to the pot and add additional cooking liquid (about 3 to 4 cups) until the soup reached the desired consistency.
Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the cheese is melted, serve immediately. Garnish with croutons.
