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POTATO, DILL and CHEDDAR SOUP Recipe

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This recipe for POTATO, DILL and CHEDDAR SOUP is from Grandma Dorothy's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted butter
2 carrots, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
1 large onion, coarsely chopped
1 leek, cut into 1/2 inch pieces
1 1/2 lb. russet potatoes, peeled and cut into 1/2 inch pieces
Salt and pepper
4 cups chicken stock
1 cup heavy cream
2 tbsp. chopped dill
1 cup grated Cheddar cheese
Directions:
Directions:
In a heavy bottomed pot over medium high heat, melt butter. Add the carrots, celery, onion, leek and potatoes, and season with salt and pepper.
Cook until the vegetables begin to brown, about 12-15 minutes, stirring occasionally. Add chicken stock, reduce the heat and simmer, covered, until the vegetables are tender. About 10 minutes. Transfer 3 cups of the soup to a blender, add the cream, and blend until smooth. Return to the pot and stir in dill and cheese. Season with salt and pepper.

 

 

 

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