Cheesy Potato Soup
By Denise Roseland
Ingredients
1/2 cup butter
4 cups onions chopped
1 teaspoon garlic minced
4 large potatoes scrubbed and diced
2 large carrots diced
6 cups vegetable stock
2 teaspoons dill
8 ounces cream cheese
2 cups milk
1 cups cream
2 teaspoons salt
1/2 teaspoon pepper
2 cups cheddar cheese
Instructions
Sauté onions, garlic in butter in large stockpot. Add potatoes and carrots and sauté for 5-10 minutes. Add the stock and dill and simmer until all the vegetables are tender. Puree the vegetables with the cream cheese. Return to pot, stir in milk, cheddar cheese and cream and season to taste with salt and pepper.