Description
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 ½ cups peeled and diced potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1 ¾ cups shredded sharp Cheddar cheese
- ¼ teaspoon dried dill weed
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon ground cayenne pepper
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6