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Ingredients
| salted butter: 2 Tbl |
| onions (chopped): 1 cup (diced) |
| russet potatoes (diced): 2 1/2 cups |
| chicken broth: 3 cups |
| heavy whipping cream (fluid): 1 cup |
| sharp cheddar cheese (shredded): 1 3/4 cups |
| dried dill weed: 1/4 tsp |
| black pepper: 1/4 tsp |
| salt: 1/4 tsp |
| cayenne pepper: 1/8 tsp |
Cheese and Potato Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.