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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal. Ingredients:
2 tablespoons butter |
1 cup diced onion |
2 1/2 cups peeled and diced potatoes |
3 cups chicken broth |
1 cup heavy cream |
1 3/4 cups shredded sharp cheddar cheese |
1/4 teaspoon dried dill weed |
1/4 teaspoon ground black pepper |
1/4 teaspoon salt |
1/8 teaspoon ground cayenne pepper |
Directions:
1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
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