Very Creamy Potato-Cheese Soup
- 3-4 tbs butter
- 2 cups onions, chopped
- 2 lg potatoes, coarsely chopped
- 1 lg carrot, coarsely chopped
- 3 cups vegetable stack or water
- 1 tsp dried dill
- 4 oz cream cheese
- 1 1/2 cup milk
- 1 cup sharp cheddar cheese
- salt to taste
- black pepper to taste
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5 to 10 minutes longer. Add the stack or water and dill and simmer until all the vegetables are tender.
Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad ins the perfect complement because opposites attract.