Potato-Cheese Soup
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
potatoes
peeled and diced |
|
| 3 | cups |
chicken broth
or water |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
grated |
|
| ¼ | cup |
dill weed
fresh and minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
potatoes
peeled and diced |
|
| 7.1E+2 | ml |
chicken broth
or water |
|
| 237 | ml |
heavy whipping cream
|
|
| 355 | ml |
cheddar cheese, very old, sharp
grated |
|
| 59 | ml |
dill weed
fresh and minced |
*
|
Directions
Sauté 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 purée until smooth.
Return to the pot, add cream and cheese and heat through.
Before serving, stir in dill.
